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


Main :

  • Pickled Mustard Root and lean-pork strip.

Seasoning :

  • 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 !!!

Start by washing the chilli paste off the Pickle. Thinly slice into match-stick size. Soak in water, squeeze them to get rid of excess saltiness taste it for prefered flavor. When U have the preffered flavor, squeeze-dry and set aside. Similarly, slice the lean-pork into match-stick size too.

Saute some chopped Garlic till aromatic – add a little bit more Garlic and Oil than U would usually used. Add in the pork-strips and saute in medium-heat till aromatic. Add in the Pickles, again in medium heat saute till dry and aromatic. 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.


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