The Chinese name of this dish is “Mui Choy Chu Yoke” I think. It’s been too long since I had this dish, so I just threw everything in the pot and went along according to my tastebuds. I suppose this stew would be best if cooked for a long time. If anyone knows of a better way to make this dish, or if I had missed anything out, please do let me know 😛
Packaged pickled vegetables (mui choy) – sold at Chinese grocery stores
Vegetarian pork crumbles (dehydrated tofu crumbles) – soaked and drained; squeeze excess water out
Vegetarian fatty pork – can be omitted or substituted with slices of fried tofu squares
Dark & light soy sauce
White pepper powder
Cornstarch to thicken the sauce
Heat a few tablespoons of oil in the pot. Fry the ginger and dried chilli until fragrant. Add pork crumbles and fry until it starts to brown a little. Add in the packaged “mui choy” (pickled vegetables) and several cups of water and stew the mixture until the vegetables soften. You may need to add more water along the way and keep stirring once in a while.
When the vegetables are soft, season the mixture with some salt (the dish is already salty from the pickled vegetables), dark and light soy sauce, white pepper powder and vegetable seasoning, if desired, to taste. Add cornstarch to thicken the sauce and remove from heat.
Serve with hot rice.