Sweet and sour sauce:
- Blanch monkey head mushroom in boiling water, drain and wipe dry.
- Brush monkey head mushroom with egg yolk and cover with corn starch. Deep fry the mushroom in 160oC – 180oC until golden brown. Transfer to kitchen paper to absorb excessive oil.
- Heat 1/2 tbsp of vegetable oil, saute bell-peppers and pineapple over medium heat. Stir-in mixed sweet and sour sauce, cook well.
- Mix corn starch with water, then pour it into the sweet and sour sauce to thicken. Stir-in the monkey head mushroom, cook for another minute. Serve hot.