Colman's Stir-fried Asparagus and Pork Strips
Serves 6
INGREDIENTS
150gm Pork, cut into strips
3 stalks Asparagus
2pcs Mushrooms, cut into strips
1 Red Chilli
1 clove Garlic
2 slices Ginger
1/4tsp salt
1tsp sugar
some pepper powder
1/2tbsp cornflour
1/2tbsp oil
2tbsp Colman’s Mustard Paste
2tbsp Colman’s Mustard Powder
Marinade: Season cut pork strips with 1/4tsp salt, 1tsp sugar, some pepper powder, 1/2tbsp cornflour, 2tbsp Colman’s mustard paste, 1/2tbsp oil and mix well. Put aside for 10 minutes.
Colman's Mustard Sauce: Mix 6tbsp of water, 1tsp light sauce, 2tbsp Colman’s Mustard Powder, 2tsp sugar, some pepper powder and 1/2tsp sesame oil in a bowl and stir well.
Pork Strips: Heat pan with some oil, then fry garlic and ginger, add marinated pork strips, add mushroom strips, asparagus and red chilli. Pour in the gravy, stir well and serve in a plate.
Recipes are contributed by: Madam Chua Hung Choo
Madam Chua Hung Choo has a keen interest for food and culinary. She took up Chinese culinary lessons at Sin Leong Restaurant where she obtained her cooking certificate. Besides that, Madam Chua is an expert in cooking Peranakan dishes. She was taught personally by Mrs Lee Jim Neo (Mother of Minister Mentor, Mr Lee Kuan Yew) and received training in home economics schools.
In 1972, she embarked on her career as a professional culinary teacher. A year later, she joined the People’s Association and taught Chinese and Peranakan culinary lessons at neighbourhood Community Clubs. During Chinese festive seasons, she also gives special lessons on baking Chinese New Year cookies and mooncakes.
During her 37 years as a culinary teacher, Madam Chua has taught many students who have honed their cooking skills under her guidance. In addition, as a social worker, she regularly cooks meals for the elderly at the Kampong Glam Community Centre.
蔡汉珠女士是一位备受尊敬的中餐及娘惹烹饪老师， 她把 Colman's 芥末加入经典中式菜谱， 增添全新的元素。 
