Pork and Tofu

• 3/4 cup pork hash
• 1/4 cup dry mushrooms
• 1 block tofu
• 1 Tbsp green onion or watercress cut fine
• 2 slices ginger
• 2 cloves garlic, crushed
• 5 tsp peanut oil
• 1 tsp salt
• Chinese parsley

Pork Hash Seasoning:

• 1 tsp shoyu
• 1 tsp sugar
• 1 tsp cornstarch
• 1/2 tsp sesame oil
• 2 Tbsp mushroom water

Soak mushrooms for 30 minutes; drain, save water for pork seasoning. Drain tofu and cut into cubes. Season pork hash with pork hash seasoning. Heat frying pan then add 2 tsp peanut oil; add slice of ginger and a clove of crushed garlic and the seasoned pork hash. Fry for 2-3 minutes, stirring vigorously. Add the drained, sliced mushrooms, salt, green onion and parsley stems. Stir well and remove from pan. Heat 1 Tbsp of peanut oil; add slice of ginger and clove of crushed garlic. Fry the drained tofu. Add 1/2 tsp salt; mix well. When tofu is heated thoroughly, pour on a serving platter and top with fried pork hash mixture. Garnish with Chinese parsley.