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Friday, August 11, 2017


This is a great stir fry dish to serve with porridge [Moi].  The Szechuan cabbage [cai choy] is savoury which is goes well with the plain broth of the porridge.  The shredded pork is tender and tasty with the marinade.
It can be served hot or cold with porridge.
Recipe adapted from Chinese Cuisine Cookbook with modifications
[serves 4-5]
200 gm pork tenderloin - cut thin shreds
100 gm Szechuan cabbage - rinsed, soaked and cut thin strips
30 gm red carrots - shredded
Some shredded ginger, red chilli and spring onions
1 1/2 tbsp water
dash of salt and pepper
1/2 tsp oil
1 tbsp cornstarch
1/2 tsp sugar
dash of msg, salt and black pepper
dash of sesame seed oil
2-3 tbsp water
  1. Heat a non stick wok with 1 tbsp oil, saute marinated pork strips until firm and almost cooked through.  Push aside.
  2. Add in shredded ginger, red chilli and some spring onions.  Stir until aromatic, then toss well with fried meat strips.
  3. Add in seasoning ingredients and water.
  4. Stir fry to mix well and dish up to serve with porridge.  
    Cookbook Countdown
I am sharing this post with Cookbook Countdown Event #20 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively


kitchen flavours said...

Another favourite of mine, char choy. I love mui choy, ham choy, and char choy! Very high in salt, so I do not cook them often at home, but I love all these three preserved veggies.
Yes, this dish would go perfectly well with porridge. Delicious!

Kimmy said...

Hi Joyce, me too love all these preserved ingredients but have to control myself not to use them too much because of the salt content. They are good accompaniments for other meat ingredients. Just try to avoid adding salt to the dish, lol.

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