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焖菜尾 Mustard Green

Spicy Sour Mustard Green 焖酸辣菜尾

一道家传菜尾引起一串串的回忆

Ingredients

Fresh Mustard Green- 3 bundles
Dried chilli – palm sized
Assam Kepin -2 pcs
Tomatoes -3
Dried Mushroom – 6 to 8 stalks (soaked and retain the water )
Ginger
Roasted Pork Belly – 250 g
Black Fungus
Pan-fry Beancurd (Dao Kwa) optional

Seasonings :
Oyster sauce – 1 tbs
Soya sauce A – 1 tbs
Salt – 1 tps
Chinese wine – sizzle

Method

  1. Fry Ginger
  2. Add Mushrooms, Dried chillies (soaked in warm water prior), Dried Hawthorn, tomatoes and stir fry
  3. Add Pork Belly
  4. Add seasonings
  5. Add mushroom water and extra hot water (optional)
  6. Add mustard green stem first
  7. Add black fungus
  8. Switch to low heat and cook for 20 mins
  9. Add remaining mustard greens and cook for another 5-10 mins

Author

LadyM

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