Yen Can Cook ~ Mui Choy Minced Meat
Mui Choy, preserved mustard greens, is a popular ingredients to be used in Hakka cuisine such as Mui Choy Kau Yoke (Mui Choy with Pork Belly) and Braised Pork with Mui Choy. Hakka cuisine is famous for its rich and strong seasoning due to Hakka people have long been engaged in agricultural labour and physical work. They needed a lot of energy to work in the fields, so they required salt and meat in their meals to replenish their strength.
Today’s recipe is a hearty and comforting dish that packed with addictively savoury and umami taste that goes really well with rice. Make sure you cook extra rice when you cook this dish! (´∀｀)
Also check out my other recipe: Chicken Stew with Preserved Mustard Greens
Ingredients (Serve: 3-4)
300g preserved mustard greens (Mui Choy)
300g minced pork
3 cloves garlic, minced
3 shallots, minced
1 tablespoon soy sauce
1 tablespoon dark soy sauce
1/2 tablespoon oyster sauce
100ml water
Cooking oil
Sugar & pepper to taste
Note: Portion of preserved mustard greens and minced meat can be adjusted according to own preference. Seasoning like soy sauce and oyster sauce also adjustable.
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Step 1: Wash and soak the preserved mustard greens multiple times to remove the sand, until the water runs clear. Let it soak for 30 minutes.
Step 2: Rinse and squeeze dry the preserved vegetable as much as possible, cut into small pieces.
Step 3: In a dry wok, stir fry the preserved mustard greens (Step 1) until it is dry. Dish out and set aside.
Step 4: Heat up cooking oil in a wok, stir fry the chopped garlic and shallots till fragrant.
Step 5: Add in minced meat and continue stir fry till the meat change colour, add in preserved mustard greens (Step 2), soy sauce, oyster sauce, dark soy sauce and water. Let it simmer under medium heat until the preserved mustard greens has soften or the sauce has reduced to your preferred amount. (dry or saucy)
Step 6: Add sugar and pepper to taste. Serve.
HAPPY COOKING! #stayhealthy #staysafe
I believe this is sweet mui choy you used? It’s good with rice but I’d like more mui choy (I especially like the leaves) than minced meat….hehe! 😉
Kris, other two members in the family not a fan of Mui Choy, so I put less. But if this was for myself, I’ll definitely put more!
This dish definitely needs a lot of rice and will encourage you to eat more rice hah..hah..hah.. Dangerous!
PH, IKR, although I love this but really cannot cook too often. =.=”
Comfort food 😀
KY, goes well with rice or porridge.
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