Aug 27 2008
Stir-fry Preserved Mustard Head with Pork Strips
Normally we will cook soup with preserved mustard head but it is a little spicy for Darrius so I will boil non-spicy soup if I could. PiggyBeng loves the soup but the Lil’ Master comes first in cases like these. 
PiggyBeng bought a piece so I decided to do some stir-fry instead… at least can eat with white rice or plain porridge.
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Ingredients
- 1pc Mustard head (cut into thin strips)
- 150g Pork (not too lean and not too fat – cut into thin strips)
- A few pips of Garlic (chopped finely)
- Black soy sauce
- A few dash of Pepper
- Some water
- Chili padi – optional
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Methods
- Cut the preserved mustard head and soak in a bowl of water for at least 30 minutes changing the water after a few minutes. This will wash away the saltiness.
- Heat up wok and saute the chopped garlic till fragrant, toss in the pork strips and stir-fry till cook, add in the preserved mustard head strips.
- After stirring for a while, pour in some black soy sauce and add a little water, stir and cover under a small fire. Simmer for at least 20 minutes before serving.
- if you prefer to have a thicker sauce, add a little corn flour solution before removing from wok.
