- 7 fresh water chestnuts, peeled and sliced
- 1 handfuls of sliced pork belly
- 1/2 handful of diced preserved mustard greens
- 1 tbsp of rice cooking wine
- 1 tsp of salt
- a pinch of sugar
- Heat up 1 tbsp of canola oil in a medium size non-sticking fry pan.
- Stir fry the pork bellies on medium-high heat till they are slightly pink in the center.
- Turn heat down to medium-low, stir in the diced mustard greens for about 2 minutes.
- Add 1 tbsp of rice cooking wine and the sliced water chestnuts
- Turn up heat to high, fervently STIR & MIX all the ingredients till water chestnuts turn 75% translucent, sprinkle in the salt and sugar
- Cook them for several minutes longer then turn off the heat.
- Bon appétit!
Serving suggestions: while warm with rice (any variety from white to mix-colored to brown), or with steamed buns, or with plain rice congee, or inside fluffy peking-duck buns, or …
NOTES: The light bulb finally came on today that pork belly is essentially bacon, so maybe I don’t hate bacon afterall and I can befriend with boys again, yay! 😀 There are several types of preserved mustard greens in the markets: the diced, fresh green colored one often in a plastic container (Xue Li Hong or 雪里红, a little crunchy and a little salty), or the packaged whole or half preserved one (Suan Cai or 酸菜, sour and salty), or the minced ones packaged in a bag or metal container (Zha Cai or 榨菜, salty and/or spicy). I used the first kind in my dish, which is the least salty of the three. However, you may substitute any of the three for this dish, it would turn out brilliant! Just be careful with the amount of salt if you are using the latter two. MM insisted that I should use scallion and ginger while stir frying meat, I only gave in on adding some diced scallion while cooking the meat, but I don’t think it’s necessary. The fresh water chestnut was so crunchy, juicy and sweet that I think I could have skipped the pinch of sugar! On a redder note, cut my left ring finger while slicing the slimmy water chestnut, boo! But the dish turned out really yummy, I guess it was worth the sacrifice 😛