Yen Can Cook ~ Minced Meat Pickled Mustard
Today’s recipe can be categorized as some of the best side dishes to go with porridge like THIS and THIS that I shared before in my blog.
Pickled Mustard, Zha Cai (榨菜), is a type of pickled mustard plant stem originating from Sichuan, China, thus they are commonly known as Sichuan Zha Cai. The stem is first salted, pressed, and dried before being rubbed with hot red chili paste and allowed to ferment in an earthenware jar.
Ingredients (Serve: 3-4)
200g pickled mustard green, shredded and soak in water for 20 minutes
150g minced pork
3 cloves garlic, minced
1 teaspoon soy sauce
1/2 teaspoon sugar
A dash of pepper
2 tablespoons water
1/2 teaspoon sesame oil
Cooking oil
Marinade
1/2 tablespoon soy sauce
1/2 teaspoon cornstarch
1 tablespoon Chinese cooking wine
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Step 1: In a bowl, combine all ingredients of marinade and mix until well combined. Marinate the pork in the marinade for at least 15 minutes.
Step 2: Heat up some cooking oil in a wok, saute the minced garlic until fragrant. Add in minced pork and cook until the meat change colour and cooked through.
Step 3: Add in shredded pickled mustard green, soy sauce, sugar, pepper, sesame oil and water, continue to stir fry for 1-2 minutes.
Step 4: Serve.
HAPPY COOKING! #dudukrumahagain #stayhealthy
This is on of my favourite dish. Very flavourful and can eat many bowls of rice with it. Zha cai has two versions is it? One version is sweeter and one version is salty, is it?
Mun, I think the one with 2 flavours is pickled radish aka Choy Poh.
Looks really inviting and delicious. I can eat the whole bowl with hot piping porridge.
Tekkaus, yes, best friend with porridge!
This with porridge = yums
KY, yes, best friend with porridge!
I like this dish. Usually served with porridge but I prefer to eat with rice.
PH, this dish has two good friends, white rice and porridge. ^__*