Recipe to share on the preparation of 长备菜，”Chang Bei Cai” meaning A Well Prepared Ahead Dish which I often do in my cosy kitchen.
I have 500g sliced Pork, a small can of Narcissus Brand Spices Pork Cubes 五香肉丁， 2 Onions, 5 stalks white part of Spring Onion and 1 fresh Red Chillie.
First season Sliced Pork with half tsp Salt, 1 TBS Sugar, 3 TBS Hua Teow Wine and 2 TBS Cornstarch.
Cut Onions, White part of Spring onion and Red Chillie to smaller size.
Heat up a non stick wok with 2 TBS Sunflower Oil.
First saute Onion till fragrant then add in sliced Pork to saute till colour changed.
Add in 1 small can Spices Pork Cubes, white part Spring Onion and cut Red Chillie.
Toss well and simmer with 1/4 cups water for 5 mins.
Off heat and transfer to 2 tupperwares to keep in chiller for using in busy day to match with other veggies or as toppings for Noodles or Rice. Very convenient.
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