Stir Fried Pork with Pickled Radish on Yu Choy (榨菜炒瘦肉油菜 – Ja choy chau sau yuk yau choy))
- 3/4 bag of yu choy
- 1lb lean pork, cut into bite-sized pieces
- 3.5 oz shredded pickled radish (the type I got does not need soaking, otherwise it will wash away all the flavour)
- 3 Chinese mushrooms, rinsed, soaked, and thinly cut (soak 0.5-1hr in warm water, then save the soaking water)
- 1 tsp Chinese barbecue sauce (sa cha jeung)
- 1 tsp ground bean sauce
- 1 tsp chilli oil
- Marinade for the pork: 2 rounds soy sauce, sprinkle sugar, dash of sesame oil, dash of white pepper –> mix –> 2 tsp corn starch –> mix –> oil to coat –> mix
- Wash the veggies with two rinses, especially splashing water into the parts where 2 stems join, which is where dirt usually is hidden. Cut it with scissors leaving each part with some stem and some leaf as much as possible. Set aside.
- Marinate the pork for 10min.
- Heat up a wok/pan on high heat, adding in oil when it’s hot. When the oil is hot, add in the veggies and stir coating it with oil. Add salt to taste and stir. Add a teaspoon of the mushroom water if you feel it’s dry. Stir and cover once or twice. Scoop up into a rimmed plate when it’s wilted and cooked (do a taste test of a thick stem).
- Add oil into the wok/pan. When hot, add in the pickled radish and mushrooms. Stir until the radish is fragrant. If it feels dry, add in some more of the mushroom water. Add in the pork and lay it out in a thin layer. Let it cook on one side first for 1-2min, then flip with a spatula to cook the other side for another 1-2min. Add the barbecue sauce, ground bean sauce, and chilli oil. Stir everything together until the pork is thoroughly cooked. Add some more mushroom water if necessary to make a light sauce. Scoop up and serve on top of the bed of veggies.
- For the last time you add liquid to make a sauce, you can mix a teaspoon of corn starch with a little water instead and add it at the end to make a thicker sauce.