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.