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。