This fried mui choy was actually prepared as a steaming ingredient for another dish with eggplants. But I thought it could be served as it is too with porridge or rice. So I am sharing it as a separate post for future reference. For this portion, I can used it to steam eggplant or with minced meat.
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| Steamed Eggplant with Fried Mui Choy |
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| Preserved Vegetables [Mui Choy 梅乾菜] |
Recipe adapted from Bo Bo Vegan You-tube Video with slight modifications
Ingredients
150 gm salty mui choy - soaked in water with some salt for 30 minutes and rinsed under running water before cutting into small pieces
some chopped ginger and garlic
1 red chilli - cut small pieces
1/2 cup water or more
Seasoning
sugar to taste
some light soy sauce
dash of pepper
- Rinse then soak mui choy in water with some salt for 30 minutes. Rinse 2-3 times in a large bowl of water to ensure the sand are removed. Squeezed dry and cut.
- Heat up a wok, add oil saute ginger and garlic [omit garlic if serving dish for religious reason] over medium heat until aromatic. Add red chilli, continue to fry.
- Add mui choy and seasoning, continue to fry for 1-2 minutes. Add water, bring to boil. Lower heat to simmer for 2-3 minutes [not until dry if you prefer the vegetables with some liquid sauce].
- Dish up to serve with porridge or rice or for steaming with other ingredients such as eggplants or minced meat if prefered.
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