Directions

To Cook

1. Heat up wok and place the preserved mustard vegetables in the wok until the vegetables are dry. Keep stirring until the vegetables are fully dry. Set aside on a plate.
2. Heat up the wok with some oil.
3. Add the ginger, garlic and red chilli. Saute until fragrant before mixing in together with the vegetables. Add seasoning according to taste.
4. Add some water to let the preserved mustard vegetables simmer until soft.
5. Spoon the wine and sesame oil until it is well-mixed.
6. Turn off the heat, place on a separate plate and serve while hot with porridge.