26 December 2012,23:51 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
45 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Freeze the bean curd squares overnight. Thaw in hot water, then drain.
  • Heat the oil in a pan. Add the pork, spring onion (scallion), ginger and bean curd and stir-fry until the meat is lightly browned.
  • Add the salt, sherry and stock and bring to the boil. Cover and simmer for 10 minutes.
  • Add the cabbage and simmer for about 10 minutes until it is tender.
  • Serve hot with plain boiled rice. 


  • 2 cake bean curd, cut into 3.5 cm squares
  • 6 tablespoons oil 
  • 500 grams lean pork, cut into thin bite-sized pieces
  • 2 spring onion, chopped
  • 4 slices fresh root ginger, chopped
  • 4 teaspoons salt
  • 2 tablespoon dry sherry 
  • 1½ liter stock 
  • 500 grams Chinese cabbage, shredded

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