2 boxes Japanese Yam Thread(Giantarum)
240g Pork(semi fat-lean)
240g Chinese White Cabbage
1 tablespoon fish sauce
1/2 teaspoon sugar
1 cup stock
Rich in fibre, helps absorption with anti-oxidating effects.
Soak the conpoy in water until soft. Steam or simmer for 2 hours. Add in dash of brine and cornflour to pork, marinate and mince. Wash the Chinese white cabbage clean.
Rinse the thread konnyaku twice. Drain.
Heat the wok. Pour in dash of oil. Put in the pork and stir-fry until fragrant. Add one cup of stock. Bring to the boil. Add in the conpoy and Chinese white cabbage. Boil for a while.
Turn the fire to low heat. Spread the ingredients in the wok. Put in the Yam Thread. Season with fish sauce and sugar. Turn to high heat. Bring to the boil. Then turn to low heat. Stewing until little juice leave in the wok.