Preserved Potherb Mustard with Shredded Pork 雪菜炒肉丝
I just came across this preserved potherb mustard (雪菜xue cai) in one of the provision shops at the wet market one morning. I bought one bag home as I haven’t tasted this potherb mustard for a long time. I remember I had this before when I was in China and Taiwan. You can still find this preserved potherb mustard dish in some local food courts and in Chinatown. Preserved potherb mustard is a very salty type of preserved vegetable but with a good source of vitamins and I cooked it with shredded pork and added fried beancurd to tone down the saltiness. It is indeed a very appetizing and savoury dish to serve as a side with plain porridge or white rice and it also goes well with plain noodle soup.
Boil 400ml chicken broth+ 300ml water in a pot and set aside. Blanch 200g noodles in hot boiling water for 2-3 minutes and drain well. Serve noodles into 2 serving bowls, fill in the soup and add peserved potherb mustard with shredded pork on top.
锅中加入400毫升鸡汤+300毫升清水，煮滚备用。将面条放入沸水里约2-3分钟，捞起。盛入2个碗里，倒入鸡汤和适量雪菜肉丝即可享用。
Preserved Potherb Mustard with shredded Pork
Ingredients
- 1 bag preserved potherb mustard - reserve 3 tbsp water from the bag
- 200 g lean pork
- 1 piece beancurd
- 1 tbsp oyster sauce
- 2 tbsp water
Marinade
- 1/2 tsp sugar
- 1 tsp light soy sauce
- 1 tsp corn flour (starch)
- 1/2 tbsp sesame oil
- 1/2 tbsp rice wine
- dash of pepper
Instructions
- Cut lean pork into strips and marinate with the seasoning. Cover with cling wrap and set aside.
- Rinse preserved potherb mustard a few times under running water and squeeze out excess water (will be left around 300g -10.5oz- after squeezing out the water) . Then cut to about half inches long (dice the bottom part because it is quite salty). Cut beancurd into small pieces and sprinkle some salt.
- Heat up frying pan and dry fry the preserved potherb mustard for about 2-3 minutes, dish up. Add some oil in the pan and fry beancurd to golden brown, dish up.
- Add some oil in the same pan with 1 tablespoon chopped garlic, stir well and add the lean pork into it, stir fry the pork and add 3 tablespoon reserved water. Continue to stir fry the pork till fully cooked.
- Lastly drop in the potherb mustard and beancurd, add 1 tablespoon oyster sauce and 2 tablespoons water, toss well the mixture and off heat. Dish up and serve.
材料：
- 1包 雪菜，保留3汤匙雪菜水
- 200克 猪肉
- 1块 豆干
- 1汤匙 耗油
- 2汤匙 水
- 猪肉腌料
- 1/2茶匙 糖
- 1茶匙 酱请
- 1茶匙 玉米淀粉
- 1/2汤匙 麻油
- 1/2汤匙 米酒
- 胡椒粉，适量
- 将猪肉切成条状，加入腌料混合均匀，盖上保鲜膜备用。
- 冲洗雪菜几次，挤干水分后雪菜约有300克左右。然后切约差不多半寸长（因为很咸硬的部分切粒状比较好）。豆干切小块状，撒上少许盐。
- 热炒锅，干炒雪菜约2-3分钟，盛起。然后倒入适量的油炒豆干至金色，盛起。
- 再加油到热锅里，放入1汤匙蒜蓉翻炒几下，倒入猪肉再翻炒几下，加入3汤匙雪菜水，继续把猪肉炒至熟。
- 最后倒入雪菜和豆干（步骤3），倒入1汤匙耗油，2汤匙水（提味）翻炒均匀即可熄火。盛起即可享用。
I have never tried this preserved vegetable before but looks appetising. It resembles the Hakka lui cha with the ingredients.
Thank you Cheah!
Love this dish
Thank you!
So appetizing and moreish! I miss the preserved mustard greens..