Vegetarian Pork Chop

Ingredients:

A:

1 cup Chinese mushroom stems
½ cup water chestnuts
½ cup fried gluten balls
2 eggs
1 tbsp sweet potato starch
300g breadcrumbs

B:

½ tsp salt
1 tbsp sesame oil
1 tbsp soy sauce
½ tbsp sugar
A dash of pepper
A dash of cinnamon
1 tsp MSG (optional)

Cooking methods:

Soak the mushroom stems until soft (at least 2 hours), trim off the lower ends and pound into shreds. Soak the gluten balls until soft and chop into small pieces. Chop the water chestnuts.*

Mix 'A' with 'B' thoroughly and shape into "pork chops". Steam for 8 minutes; remove. Dip the chops first in beaten egg, then coat with bread crumbs. Deep fry in oil (120°C) until golden brown; remove. Cut into slices and serve.

Note:

A. This dish can be eaten with ketchup or a pepper-salt mixture.

B. Put the pork chops on a greased surface when you steam them to prevent sticking.

* Place on a chopping board and crush with the flat side of a cleaver, then chop.