Preserved Potherb Mustard with shredded Pork
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.
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.
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