You are here:Home » Noodles » Sichuan Pickled Mustard and Minced Meat榨菜猪肉粒

Sichuan Pickled Mustard and Minced Meat榨菜猪肉粒


One will never get tired of the mouth-watering pickled mustard (Zha Cai~榨菜)with meat. Just one piece of juicy pickled mustard into shreds, and stir fry them with minced meat or shredded meat. It tastes great when mixed with plain rice or noodles, or as side dish with porridge.

I served this dish with rice vermicelli soup

200g Sichuan pickled mustard (Zha Cai~榨菜)
150g Minced pork or shredded pork meat
1 tbsp Spring onion

1/2 tbsp light soy sauce
1/2 tsp Corn flour
1 tbsp Water

1 tsp Light soy sauce
dash of pepper
1/2 tsp Sugar
2 tbsp Water
1/2 tsp Sesame oil

Rinse Sichuan pickled mustard and cut into thin shreds. Rinse again to remove excess salt. Squeeze dry.
Marinate meat for 10 minutes.
Heat 2 tbsp of oil and fry meat until cooked through, add spring onion and fry until fragrant. Stir in pickled mustard and seasonings to combine well.

Read more about Zha Cai 榨菜from Wiki

200g Rice vermicelli (米粉)
Chicken or vegetable stock (高汤)

Bring a pot of water to the boil and cook rice vermicelli. Drain and place in individual bowl.
Boil stock and pour over the rice vermicelli.
Serve with Sichuan pickled mustard and minced meat.

Sichuan Pickled Mustard and Minced Meat榨菜猪肉粒 on Foodista


Welcome to my humble blog and thank you for taking your time to comment. I love to hear from you.
Please IDENTIFY YOURSELF if you are under Anonymous so I know how to ADDRESS YOU :)
Please DO NOT SPAM - it will be immediately removed upon our review.
All images contained within this site are the sole copyright of Anncoo Journal © 2009 ~ 2015
No images may be reproduced or used without prior consent.

  1. spicy,sour and meat combination! i heart this! yummy prefect for my porridge!!

  2. Something my folks would love! Especially with the cellophane noodles.

  3. it's been a while I eat zai's look good with mee hoon soup!!

  4. Love it! I will be making this on the days I am allowed to eat carb.

  5. Hi Ann,

    I love 炸菜! My hubby's grandma used to make this, but she would add red chilies and take out the meat (I'm not much of a meat eater) just for me. The red chilies added a great kick to the dish. My hubby prefers this dish exactly the way you made it, with the meat. I love this so much that I can even eat it on it's own as a mini snack (blush). You're making me crave this now! :-P

  6. Wow wonderful... i'm gonna try this...

  7. this is a mouth-watering dish...simple yet gave a kick. I love this with porridge...yummy !

  8. This is so delicious but I never buy this kind of pickled vegetable to cook at home cos of the type of preservative used. But, when I am out, who cares (I eat them) cos I am not in control of the kitchen anyway. Hahha!

  9. I never get tired of eating this delicious crunchy pickles too! Sometimes I add it into soup which taste nice too!

  10.'ve just got my favourite dish. I love it....very appetising. I love to fry it with a lot of garlic. Great to make soup, too.

  11. 榨菜 is one of my favourite! Oh...I want a bowl of that 榨菜 rice vermicelli soup! So tempting!

  12. This is one of my favourite dish, add some chilli padi... yummy ^_^

  13. I love this with porridge! One of my fav dish since young!

  14. I love pickles! Any kind of pickles. But I'm not sure I can get the Sichuan pickled mustard here. Looks so tasty in that bowl *sigh*

  15. always did this with pork belly or fillet cutting into stips but nvr try with mince pork before. Looks gorgeous! Have some mince pork in fridge. Try it tomorrow with thick wanton noodles. Dont know will turn up good not?

  16. Jess ~ I love to go with porridge too.

    Belinda ~ Most Chinese loves Zha Cai and can cook in many ways.

    Beachlover ~ Right because the mee hoon soup is quite bland and with the zha cai is a great combo.

    Hungry tummies ~ Hope you try it soon.

    Lequan ~ WOW! It's quite salty and I must drink lots of water if I eat it as snack. Your hubby's grandma is so sweet, luck you :)

    Jan ~ Have a try as this is quick and easy and can keep for few days.

    Elin, Peachkins ~ Thanks!

    Tigerfish ~ Have you try to cook zha cai in soup with pork ribs as the soup will not be too salty compare to the stir fry.

    Jeannie ~ me too :))

    Mary ~ I love to make soup too as it tastes a little spicy.

    Ah Ping ~ sure, no problem.

    Esther ~ I also like to add chilli padi but with the kids around then I've to omit the chilli.

    Wen ~ WOW..many of you like this to go with porride.

    Lia ~ Next when you're here, remember to buy some back.

    Jane ~ Adding into wanton noodles is just like bak chor mee but remember don't add to much because it is quite salty.

  17. I haven't had this for a long, long time! I like it cooked as a soup with some pork ribs.

  18. What a lovely and simple dish. They're the best! Yummy!

  19. i like to eat this dish with rice porridge. Simple yet delicious!

  20. I do like the idea of serving this with mee sua soup! Light and refreshing!

  21. I love this dish as it is so appetizing. Yes, it is good with rice and in soupy needles. Also very tasty with "kon loh" noodles :)

  22. I didn't know what it was at first but when you said eating as a side dish for porridge, I knew it!

    I like this dish too. It's good with congee or porridge.

  23. 我也很常吃这道菜,而且也超爱吃。有时我还会多加一样--豆干条一起焖。

  24. I would like to add some bird's eye chillies to the dish. Yummy to serve with rice. :)

  25. wow, for me can serve with a lot of rice...super yummy!

  26. Ann, can you give me a bowl of rice. It looks good even with porridge.

  27. Anncoo, usually i cook this similar dish to eat with porridge, never think to add to noodles. I must try your way soon and I wish to add into a bowl of Mee Suah, yummy!

  28. This is my hubby's favourite but without the meat. haha... Love the pairing with mee sua. Yumm....
    Hope you're enjoying the evening.

  29. Seeing the pickled vegetable is making my mouth water,lol! With this and a big bowl of steam rice, I am HAPPY! Thanks for posting this Ann, will try it!

  30. YES I absolutely love the texture and flavors of pickled mustard. This looks amazing!! My mouth is literally watering.. and your photos look incredible.

  31. Cheah ~ I also love to cook with pork ribs soup.

    Shirley ~ yes, I saw many friends like to serve this with mee sua soup. I will try this when the next time I cook this zha cai gain.

    Biren ~ "kon loh" means dry noodle? must remember to add chilli sauce ;))

    Cherry Potato ~ 一定会很好吃,下次我也要向你说的做 :)

    Chris ~ my hubby also loves this to serve porridge too.

    Sonia ~ you also like to go with mee suah same as Shirley and Kristy:)

    BeeBee ~ I like to mix this into my rice as one dish meal ;))

    Kimberly ~ Thank you for your nice comment and thanks for dropping by :)

  32. I love this dish! My mom used to cook this but not anymore now, going to place "order" so she can cook this for me when I go back home :)

  33. Blessed Homemaker ~ Same here, I always order this from my mom when I was younger.

  34. i love this! my favorite rustic vegetable!