19 August 2010

Stir Fried Minced Pork With Preserved Mustard

Here's another simple recipe from my mother-in-law. A popular confinement dish where ginger and sesame oil are added. I like the crunchiness of the mustard leaves and the sweetness of the meat.

Ingredients :

150g minced pork
50g sweet mui choy
100g salty mui choy
1 clove garlic - minced
3 tbsp water

Method :

Rinse mui choy a few times till water runs clear and free of sand and salt.
Then soak for at least 2 hours, rinsing and soaking again every hour. 
Cut mui choy into small strips.

Mix minced pork and sweet mui choy together and lightly chop them a few times so that all are mixed evenly.

Heat 2 tbsp oil in a wok and saute minced garlic till fragrant.
Then, add in pork and mui choy mixture and stir fry till meat changes colour.
Add in water and stir fry for another 1 minute or till water is almost dried up.
Dish up and serve.

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