Stir-fry Preserved Mustard Head with Pork Strips

Normally we will cook soup with preserved mustard head but it is a little spicy for Darrius so I will boil non-spicy soup if I could. PiggyBeng loves the soup but the Lil' Master comes first in cases like these. :P

PiggyBeng bought a piece so I decided to do some stir-fry instead... at least can eat with white rice or plain porridge.

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Ingredients

• 1pc Mustard head (cut into thin strips)


• 150g Pork (not too lean and not too fat - cut into thin strips)


• A few pips of Garlic (chopped finely)


• Black soy sauce


• A few dash of Pepper


• Some water


• Chili padi - optional

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Methods

1. Cut the preserved mustard head and soak in a bowl of water for at least 30 minutes changing the water after a few minutes. This will wash away the saltiness.


2. Heat up wok and saute the chopped garlic till fragrant, toss in the pork strips and stir-fry till cook, add in the preserved mustard head strips.


3. After stirring for a while, pour in some black soy sauce and add a little water, stir and cover under a small fire. Simmer for at least 20 minutes before serving.


4. if you prefer to have a thicker sauce, add a little corn flour solution before removing from wok.