Yen Can Cook ~ Steamed Minced Pork with Pickled Mustard

Another steamed pork patty recipe to be added into my Steamed Minced Pork Series!

For the love of Chinese preserved or pickled vegetables, I will bookmark any recipes that call for preserved vegetables whenever I chanced upon them. Today’s recipe is one of them which I saw in XiaoHongShu 小红书 (Little Red Book), a Chinese social community app.

Ingredients (Serve: 3-4)

500g minced pork (use half lean half fat meat for better textured patty)

150g pickled mustard (Sichuan Zha Cai/Za Choy) 榨菜

1/2 teaspoon soy sauce for drizzling

Chopped Spring onions for garnishing (optional)

Seasoning

1 teaspoon light soy sauce

1/2 teaspoon sugar

1/4 teaspoon pepper

3 tablespoons water

2 teaspoons cornflour

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Step 1: Julienne the pickled mustard (skip this step if you’re using the shredded Zha Cai in packet) and soak in water for 20 minutes. Drain and set aside.

Step 2:  Mix minced meat with pickled mustard (Step 1) and seasoning ingredients, set aside for 15 minutes.

Step 3:  Spread the meat on a deep stainless steel plate or heatproof dish. In a wok, bring water to boil and steam the minced meat for 8 – 10 minutes or until fully cooked.

Step 4: Drizzle with soy sauce and garnish with chopped spring onions.

HAPPY COOKING!  #stayhealthy #staysafe

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