A very appetizing and savoury dish to serve as a side with plain porridge or white rice and it also goes well with plain noodlesoup.
Author Ann Low
Prep Time 10mins
Cook Time 15mins
Total Time 25mins
Course Light Meal, Lunch, Side Dish
Cuisine Asian, Chinese
1bagpreserved potherb mustardreserve 3 tbsp water from the bag
1tsplight soy sauce
1tspcorn flour (starch)
dash of pepper
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.