Malaysian•comfort

Mui Fan (Rice with Silky Savoury Gravy)

Delishar recipe - Malaysian

Ingredients

Quantities are shown as originally provided.

200 g pork tenderloin (thinly sliced (chicken/squid/fish/beef if you don't take pork))
1 tsp sesame oil
1 tbsp soy sauce
1 tsp shao xing wine
1 tsp corn flour
Dash of white pepper
8-9 prawns (shelled and cleaned)
Bunch of chye sim (cut into 2 inch pieces)
Salt and pepper
2 tbsp oil
2 servings of cooked rice
Coriander to garnish
500 ml chicken stock
1-2 cloves garlic (minced)
4 slices of ginger
1-2 tsp soy sauce
1-2 tsp fish sauce
1/2 to 1 tsp white sugar (I used about 3/4 tsp)
1 egg (lightly beaten)
Corn starch slurry (2 tbsp corn flour + 4 tbsp cold water)

1
Marinate meat with white pepper, wine, soy sauce, sesame oil, and corn flour.
2
Marinate prawns with some salt and pepper.
3
Heat pan on med high, add oil.
4
When pan is hot, add garlic and ginger, saute for 30 seconds.
5
Add pork and pan fry.
6
Pan fry for a minute, until pork is 3/4 cooked.
7
Add prawns and pan fry for 30 seconds.
8
Add stock and bring to boil, allow to cook for 2-3 minutes.
9
Season with soy sauce, fish sauce, and sugar to taste.
10
Add vegetable and stir till it starts to wilt (about 30 seconds)
11
Pour in corn starch slurry while stirring constantly, and allow gravy to come to desired consistency.
12
Lower heat to low, and stream in beaten egg in circular motion, using your spatula, gently give the gravy a stir in circular movement.
13
Remove from heat immediately.
14
Garnish and serve over rice.