Preserved mustard greens (mui choi 梅菜 in Cantonese) don’t look like very much, but it is very tasty. This is a dish that you wouldn’t normally see at Chinese restaurants, it is a well-loved homey dish that pairs well with rice as it is quite flavourful.
WHERE TO BUY PRESERVED MUSTARD GREENS?
Thank you for reading! Hope you enjoyed this tutorial! I’d like to see how they turned out! “#sweetrehabkitchen”.
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Check out tutorial here.
- 1lb Ground Pork
- 150g Preserved Mustard Greens (Mui Choy - 梅菜)
- 1 Clove Garlic, minced
- 1 Ginger, 1" thumb size, julienned
- 2 Teaspoon Light Soy Sauce
- 1 Tablespoon Oyster Sauce
- 1 Teaspoon Sesame Oil
- 1/4 Teaspoon White Pepper
- 1 Teaspoon Shaoxing Wine
- 2 Teaspoon Cornstarch
- 1 Thai Chili, deseeded and diced (optional)
- 1 Green Onion, stalk - diced
- Soak the preserved mustard greens in a bowl of water for 10 minutes.
- Next, rinse the preserved mustard in running water to rid the sand and impurities.
- Drain water out of preserved mustard greens.
- Cut the woody stem and discard. Then chop the rest into bits.
- Set aside the chopped preserved mustard greens.
- Prepare the steamer.
- Add the ground pork, chopped mustard greens, julienned ginger, minced garlic, soy sauce, oyster sauce, sesame oil, white pepper, shaoxing wine, and cornstarch to a large bowl.
- Use spoon or chopsticks to mix everything together.
- Steam in steamer for 30 to 40 minutes. Best served with rice or congee.