Make use of Canadian non-GMO soyabean
No added coloring
No added flavour enhancer
Made in Hong Kong
This Gold Label Light Soy Sauce Contains Preservative
Braised Meat Balls with Vegetables
Minced pork 300g, Chopped water chestnut 2 pcs (40g), minced ginger 1 tsp, Chinese Mushroom 8 pcs, bamboo shoot 120g, Shanghai pak choi 8 stalks, sliced ginger 4 pcs, Spring Onion 1 stalk (sectioned)
Amoy Gold Label Light Soy Sauce 1 tbsp, Amoy Gold Label Light Soy Sauce 1/2 tsp, Sugar 1/4 tsp, Chinese Wine 1/2 tsp, Corn Starch 2 tbsp, Egg White 1 pc, 1 tbsp corn starch, 1 tsp blended sesame oil, 3 tbsp egg white
Amoy Gold Label Light soy sauce 1-3/4 tsp, Amoy Gold Label Dark Soy Sauce 1/2 tsp, Amoy Premium Oyster Sauce 2 tsp, Sugar 1/2 tsp, Water 250ml
Corn Starch 3/4 tsp, Water 1 tbps, Amoy Pure Sesame Oil 1 tsp
1. Mix minced pork, chopped water chestnut, ginger and marinade together, stirwell to a paste.
2.Divide into 4 portions and shape into balls.
3. Heat up the pan, deep-fry meatballs until brown and set aside.
4. Trim and rinse Pak choi, Chinese mushroom and bamboo shoot. Parboil bamboo shoot for 10 min.
5. Heat 1 tbsp of oil, saute ginger slices, bamboo shoot and mushroom. Add meat ball and seasoning until boil. Switch to low heat and cook for 20 mins. Add in thickening. add vegetables and sauce mixture. Serve with vegetable.
Close the lid tightly and keep refrigerated
Water, Soyabeans, Salt, Wheat Flour, Sugar, Colour (Plain Caramel), Preservative (E202)
Available in Selected Areas
City Food Drive 2019