30 March 2011

Preserved Mustard Cabbage ( Mui Choy ) With Pork Slices

I would say this is the express version of mui choy with pork belly. I find it fragrant with the " shaoxing wine " added and loved the crunchyness of the mui choy too. :))

Ingredients :

1 handful sweet mui choy 
1 handful salty mui choy 
200g pork belly - thinly sliced
1 stalk spring onion - sectioned ( optional )
1 tsp minced garlic
1 tsp shredded ginger
300ml water
cornstarch solution ( 2 tsp cornstarch + 2 tbsp water )

( Seasoning )

1/2 tbsp oyster sauce
1/2 tbsp light soy sauce
1 tsp sugar
1 tbsp shaoxing wine

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 thin shreds and set aside.

Heat 2 tbsp oil in a wok and saute garlic and ginger till fragrant.

Add in pork belly and stir fry till pork changes colour.

Add in mui choy and stir fry for another 2 minutes.
Then, add in the seasoning.
Stir fry till all are mixed evenly for another 2 minutes, till it smells aromatic.

Add in water and bring to boil.
Cover wok and let it simmer at medium low heat for 15 to 20 minutes.
Add spring onions. ( I omitted )

Finally, switch to high heat and add in cornstarch solution.
Mix all evenly and when gravy starts to boil, off heat.

Dish up and serve hot.

** Recipe adapted from Hawker Secret Recipes Cookbook.


  1. Love mui choy! I really like this classic dish and it's great that this is a quick version too :)

  2. Guess both of us have similar tastebuds, haha.

  3. wow...looks divine..
    gorgeous space you have..glad to follow u..:)
    do check out mine sometime..
    Tasty Appetite

  4. Thanks for dropping by Jay and am very happy u like my blog, hehe. I'm a sweet tooth person too and salivating looking at yr " lip smacking sweets " section!!