EZ VEGETARIAN FRIED MUI CHOY

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.

Steamed Eggplant with Fried Mui Choy

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

1. 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.
2. 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.
3. 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].
4. Dish up to serve with porridge or rice or for steaming with other ingredients such as eggplants or minced meat if prefered.