Monday, 17 September 2012

Recipe - Mince Pork Stir Fry With Sichuan Preserved Vegetable

There are many types of Chinese preserved vegetables. One of the most popular is Sichuan preserved vegetable, a specialty of Sichuan Province. This is the root of the mustard green preserved in salt and chillies. It gives a crunchy texture and spicy taste to dishes.

It is very salty. Cut into big slices and soak in water for at half an hour before using. Cut a thin slice to test the saltiness. If it is still too salty, soak one more time for another half hour. Typically, I have to let it soak in water 2 times to have the right amount of saltiness.

A popular way to cook this vegetable is to make a soup with pork or pork ribs. In this recipe, I stir fry it with mince pork.

1 Sichuan preserved vegetable, about 400 grams
100 grams mince pork
Sichuan preserved vegetable
3 cloves garlic, finely chopped
1 tbs oil

After soaking in water to get rid of excess salt, cut the vegetable into thin strips, about an inch length

Heat the oil in a pan or wok till hot
Toss in garlic and fry till fragrant
Toss in the mince pork and slices of vegetable
Stir fry till the pork is cooked, about 5 minutes.
Sprinkle water if necessary to prevent burning.
Serve and enjoy with steamed rice or porridge

In this 6 minute video, the Sichuan preserved vegetable is used to flavour mince pork noodles, something similar to the Singapore bak chor mee.

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