I honestly have no idea the name of this yet another Chinese preserved vegetable. Previously, I cooked another pork dish using a different type of preserved vegetable. Sometimes is hard for me to understand why all the different kind of it as all of them is sourish and salty anyway. There is also another type that of salty vege meant for boiling porky soup.

My mother used to cook this when I was small and has been my favorite dish even till today. Now that I know how to cook it, I get to eat this whenever I want. This preserved vegetable (tai tou choi) is pretty cheap, less than RM2. Soak it water for 1-2 hours to reduce the saltyness then chop it finely.

Choose a lean pork cut that has some fat in it so it won’t be overly dry. Minced it then marinate it with salt, pepper, sesame oil, soya sauce and some sugar. Saute the pork and break it into finer pieces as you cook them. Do not overcook the pork else it will become dry.

Add in garlic and finally all the finely chopped preserved vege and mix them well. Add a little bit of thick soya sauce for coloring and salt to your taste. Super yummy dish to go with rice!

I also used some of the left over minced pork to make steamed egg. I have eaten lots of bad commercial and homecook steamed egg. The key for silky smooth steamed egg is the egg/water ratio and cooking temperature. You need to have more water in the mixture and cook it slowly so you get an evenly done steamed egg. Season it with garlic oil, sesame oil, soya sauce and pepper.