Stir-Fry Char Choy (榨菜/Pickled Mustard Root) With Pork-strips

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Ready : 15  mins [Prep : 5 mins † Cooking : 10 mins]
Serve : 4 with other dishes
Generic : StirFry
Level : More than easy
Idle : None Printable Recipe.

Simple Economical Childhood Delight

Char Choy (榨菜 literally “pressed vegetable”) is a type of pickled mustard plant stem originating from Sichuan, China, thus they are commonly known as Sichuan vegetable.This pickle is knobby in shape, fist-sized,  first salted, pressed and dried before being rubbed with hot red chili paste and allowed to ferment in an earthenware jar. This preservation process is similar to that used to produce Korean kimchi. The taste is a combination of spicy, sour, and salty, with the aroma of hot chili paste and has a unique texture – crunchy, yet tender. While U don’t usually find this served in Restaurant, U’ll certainly find this dish at most Economic Rice stalls. Alas, most of the version served are rather watery in nature and over-soaked, thus losing all the Char Choy distinct flavors and soft too. Anyway, this is the version that The VianD grew up with – dry and preserves all the Pickle’s unique characteristics. Here’s The Viand’s take on Stir-Fry Char Choy (榨菜/Pickled Mustard Root) With Pork-strips.




  • Pickled Mustard Root and lean pork strip.


  • Salt, Sugar and a touch of Sesame oil. All to taste. ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!!



  • Step 1 : Start by washing the chili paste off the Pickle. Thinly slice into matchstick size. Soak in water, squeeze them to get rid of excess saltiness taste it for preferred flavor. When U have the preferred flavor, squeeze dry and set aside. Similarly, slice the lean pork into matchstick size too.
  • Step 2 : Saute some chopped Garlic till aromatic – add a little bit more Garlic and Oil than U would usually use. Add the pork strips and saute in medium heat till aromatic. Add in the Pickles, again in medium heat saute till dry and aromatic (U should be able to smell the Pickles aromatics). Season with all the Seasoning Ingredients. Crank up the heat and give it a few quick stirs and Viola, ur plate of “Stir-Fry Char Choy (榨菜/Pickled Mustard Root) With Pork-strips” is ready to be served hot.

Copyright © 2014 The VianD · All Rights Reserved

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