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Sep. 2nd, 2013 | 11:59 am
Ingredients:
1 tbs ginger, julliened
1 C parsley , roughly chopped
2 pcs Nori
100g thinly sliced pork
½ tsp vegetable oil
1 tsp chopped garlic
600ml water
1 cube bullion chicken stock
Method:
Heal oil in wok and sauté garlic and ginger till fragrant. Add pork and sauté till meat looks whitish. Add water and bullion chicken stock and bring to boil for 3 mins. Add Nori and boil for 1 min. Serve hot.
1 tbs ginger, julliened
1 C parsley , roughly chopped
2 pcs Nori
100g thinly sliced pork
½ tsp vegetable oil
1 tsp chopped garlic
600ml water
1 cube bullion chicken stock
Method:
Heal oil in wok and sauté garlic and ginger till fragrant. Add pork and sauté till meat looks whitish. Add water and bullion chicken stock and bring to boil for 3 mins. Add Nori and boil for 1 min. Serve hot.