- Difficulty
- low
- Serving
- 4
- Time
- 20 mins
This dish combines the earthy flavour of Chinese mustard greens with the savoury depth of cured meats, creating a balanced and satisfying stir-fry. It’s a classic Cantonese dish that’s perfect for a quick and nutritious meal.
Ingredients:
- 200g Chinese mustard greens, trimmed and chopped
- 100g cured sausage, sliced
- 50g salted fish, soaked and drained
- 2 cloves garlic, minced
- 1 tablespoon cooking oil
- 1/2 teaspoon salt
-
1/4 teaspoon white pepper
Instructions
- Prepare the ingredients:
- Stir-fry the garlic: Heat a wok over medium heat and add 1 tablespoon of cooking oil. Once hot, add the minced garlic and stir-fry until fragrant, about 30 seconds.
- Add the cured sausage and salted fish: Add the sliced cured sausage and soaked salted fish to the wok, stir-frying for 2–3 minutes until the meats are slightly browned and fragrant.
- Stir-fry the Chinese mustard greens: Add the chopped Chinese mustard greens to the wok and stir-fry for another 2–3 minutes, until they are wilted but still crisp.
- Season: Add salt and white pepper to taste, stirring well to combine all ingredients.
-
Serve: Serve hot as a main dish with steamed rice.
Tips:
- Adjust the amount of salted fish according to your preference for saltiness.
- This dish pairs well with plain steamed rice to balance the strong flavours.
Enjoy this classic Cantonese stir-fry that combines the unique flavours of cured meats and Chinese mustard greens!
To find tips on seasoning and cleaning our hand hammered wok, visit FAQ.
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