Ingredients
OmniPork
1 pack
Shiitake Mushroom (Soaked)
2-3 pieces
Abura-age
2 pieces
Celery (Diced)
½ bowl
Coriander Stalk
2 pieces
Dried Black Fungus Strips (Soaked)
½ bowl
Ginger (Finely Diced)
2 tbsps
Red Bell Pepper (Diced)
2 tbsps
Preserved Vegetables (Diced)
2 tbsps
Marinade Sauce
Brown Sugar
1 tsp
Salt
⅓ tsp
Five Spices Powder
1 tsp
Vegetarian Oyster Sauce
2 tbsps
Ground Pepper
As appropriate
Cornstarch
1 tsp
Sauces
Fermented Black Beans
2 tbsps
Ginger (Finely Diced)
1 tbsp
White Miso
2 tbsps
Chili (Minced)
As appropriate
Steps
Step 1
Cut off one edge of each piece to make pouches, set aside.
Step 2
In a large bowl, mix OmniPork with the rest of the ingredients and marinade sauce.
Step 3
Stuff OmniPork mixture into the Abura-age pouches evenly until two-thirds full.
Step 4
Tie up with coriander stalk or shredded celery.
Step 5
Deep fried: Fry pouches in 200°C oil for 4 minutes until crunchy, drain and set aside.Steam: Steam the pouches for 4 minutes, drain and set aside.
Step 6
Cut each into 4 pieces and serve on a plate.
Step 7
Heat up oil, and stir-fried the sauce until aromatic.
Step 8
Mix 2 tsps of cornstarch into 1 bowl of boiled water.
Step 9
Cook the sauce with cornstarch mixture until thickens, then add the sesame oil and drizzle on top of the pouches.