Description
A staple side dish in Taiwanese homes and bento shops where finely chopped 'Xue Li Hong' (Xuecai/salted mustard greens) is fragrantly stir-fried with minced pork, garlic, chili, and sesame oil.
Restaurants serving Stir-fried Pickled Mustard Greens with Minced Pork
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Xue Li Hong(Lightly pickled mustard greens/Xuecai)
- Minced pork
- Garlic
- Red chili
- Sesame oil
- Sugar
Instructions
- [Authentic Recipe]
- [Xue Li Hong Prep] Wash 'Xue Li Hong' (lightly salted mustard greens retaining vibrant green) sold in Taiwanese markets to desalt slightly, squeeze out moisture firmly, chop finely (mince).
- Toss minced pork with a little soy sauce and wine.
- Heat sesame oil (or veg oil) in a wok, fry pork until crumbly.
- Add minced garlic, ginger, red chili for aroma.
- Vigorously dump in chopped Xue Li Hong, stir-fry firmly on medium while evaporating moisture.
- Season with a little sugar (to soften saltiness), white pepper, soy sauce.
- Done when flavors meld and the savory aroma of sesame oil and greens rises.
Learn more Spice, substitutes, tips
Key spices
Sesame oil aroma and chili spice
Substitutes at Japanese supermarkets
Japanese Nozawana-zuke or Takana-zuke
Pairing
White Rice or Noodle soups(as a topping)
Trivia
[For Everyone] A staple side dish almost guaranteed to be in the small compartments next to the main meat when buying a Taiwanese bento. The crisp Nozawana-like texture matches pork richness perfectly; a hidden master supporting role that alone can finish a bowl of rice.
Eating tips & etiquette
[Unique Eating] Never eat it plain; absolutely dump it over white rice to shovel down, or top a light 'noodle soup' to melt its umami into the broth!
Allergen
Pork, Soy, Wheat (from soy sauce), Sesame