Recipes - Chinese

Steamed Minced Pork With Preserved Mustard Greens


Preserved mustard greens, known as mui choy in Cantonese don’t look quite appetizing when uncooked, but don’t be deceived by its looks. It is really tasty and pair perfectly with pork meat. meat. This dish is not usually served at Chinese restaurants, it is a well-loved home-cooked dish that is comforting, flavourful and goes perfectly with steamed rice.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Steam
Cuisine: Chinese









Ingredients:

60g sweet mui choy (sweet pickled mustard greens)
220g minced pork
4 water chestnuts (fresh or frozen, finely chopped)
½ tsp minced ginger

Marinade for mui choy:

1 tsp light soy sauce
1 tsp sugar
⅛ tsp cornflour
Oil (to taste)

Marinade for minced pork:

½ tsp light soy sauce
¼ tsp sugar
½ tsp oyster sauce
1 tsp corn flour
Pepper (to taste)
Sesame oil (to taste)
1 tbsp egg white
2 tbsp water




Steps:
  1. Rinse the mui choy thoroughly to remove any sand and dirt. Soak in water for 10 mins in order to decrease the saltiness. Rinse thoroughly again and then squeeze out any excess water with your hands. Roughly chop the mui choy and then fry them in a wok or pan over low heat for a few minutes, without any oil to bring out the aroma. Remove from wok or pan and let it cool.
  2. Once the fried mui choy has cooled down, mix in the marinade for mui choy. Set aside.
  3. In a big bowl, place the minced pork, finely chopped water chestnuts, minced ginger and mix in all the ingredients for minced pork marinade. Add the water bit by bit so that the pork absorbs all the water well. Combine well and stir towards one direction. Set aside for 20 minutes. And then stir in the marinated mui choy to the minced pork mixture.
  4. Transfer the pork mixture onto a shallow plate and level the surface with a wet spoon without pressing the mixture down. Use a pair of chopsticks to poke some holes in the meat so that it is thoroughly cooked. Cover the plate with foil and for about 10-12 mins over high heat, or until well cooked through. Turn the heat off but let the pork stay in the wok or steamer for further 5 mins before removing. Serve immediately with steamed rice.

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Steamed Minced Pork With Preserved Mustard Greens

Steamed Minced Pork With Preserved Mustard Greens

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Preserved mustard greens, known as mui choy in Cantonese don’t look quite appetizing when uncooked, but don’t be deceived by its looks. It is really tasty and pair perfectly with pork meat. meat. This dish is not usually served at Chinese restaurants, it is a well-loved home-cooked dish that is comforting, flavourful and goes perfectly with steamed rice.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Steam
Cuisine: Chinese
Ingredients

60g sweet mui choy (sweet pickled mustard greens)
220g minced pork
4 water chestnuts (fresh or frozen, finely chopped)
½ tsp minced ginger

Marinade for mui choy:

1 tsp light soy sauce
1 tsp sugar
⅛ tsp cornflour
Oil (to taste)

Marinade for minced pork:

½ tsp light soy sauce
¼ tsp sugar
½ tsp oyster sauce
1 tsp corn flour
Pepper (to taste)
Sesame oil (to taste)
1 tbsp egg white
2 tbsp water

Instructions
  1. Rinse the mui choy thoroughly to remove any sand and dirt. Soak in water for 10 mins in order to decrease the saltiness. Rinse thoroughly again and then squeeze out any excess water with your hands. Roughly chop the mui choy and then fry them in a wok or pan over low heat for a few minutes, without any oil to bring out the aroma. Remove from wok or pan and let it cool.
  2. Once the fried mui choy has cooled down, mix in the marinade for mui choy. Set aside.
  3. In a big bowl, place the minced pork, finely chopped water chestnuts, minced ginger and mix in all the ingredients for minced pork marinade. Add the water bit by bit so that the pork absorbs all the water well. Combine well and stir towards one direction. Set aside for 20 minutes. And then stir in the marinated mui choy to the minced pork mixture.
  4. Transfer the pork mixture onto a shallow plate and level the surface with a wet spoon without pressing the mixture down. Use a pair of chopsticks to poke some holes in the meat so that it is thoroughly cooked. Cover the plate with foil and for about 10-12 mins over high heat, or until well cooked through. Turn the heat off but let the pork stay in the wok or steamer for further 5 mins before removing. Serve immediately with steamed rice.

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