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Hakka Mui Choy with mince pork

Ingredients
  

  • 400 g Mui Choy Preserved sweet mustard green
  • 1 tbsp Shallots
  • 1 tbsp Minced garlic
  • 600 g Minced Pork
  • 1 tsp Dark soy sauce
  • 1 tbsp Light soy sauce
  • 2 to 3 cups Water
  • 1 to 2 tbsp Sugar
  • Freshly ground pepper

Instructions
 

Mui Choy Preparation

  • Wash and rinse the mui choy for at least 3 times; each times wring dry like towel. Cut and then soak for half hour. Drain and squeeze dry before cooking.
  • Fry the minced garlic and shallot till fragrant and add in the mince pork. Fry slowly for at least 10 to 15 minutes till the mince all separate.
  • While frying the mince, season with a touch of dark soy sauce (I did not want too dark as I like to see the colour of the mui choy. Add in 1 tbsp of sugar (adjust taste later) and a touch of soy sauce.
  • Add in the drained mui choy and fry for a a minute mixing well.
  • Add in enough water to just cover and simmer for at least 10 minutes. Taste. If you want it sweeter add another tbsp of sugar and season with freshly ground pepper to taste.