Mui Choy Recipe. Cut mui choy to pieces. 5) 400g teem mui choy.
Add in pork belly and stir fry again till cooked. Fry shallots and garlic until fragrant. Remove, rinse and drain, then chop finely.
Table of Contents
Place Pork Mixture Into A Shallow Plate And Flatten With A Back Of A Spoon.
Soak it in water for about 10 minutes, remove and squeeze it dry using kitchen paper towel. Heat some oil in the wok, fry the mui choy. In a dry wok, fry the mui choy until it is dry.
Let It Simmer For A While.
Add belly pork into the pot of mui choy. 1) remove leaves of mui choy from stem , wash and steep in water to remove excessive salt. Chop into 1 cm lengths and set aside.
Season With Two Tablespoons Of Sugar, Three Tablespoons Of Chinese Rice Wine, One Tablespoon Of Oyster Sauce, One Tablespoon Of Light Soy Sauce (Sheng Chou) And Two Tablespoons Of Dark Soy Sauce (Shai You).
Dish out and set aside. Discard the water, then squeeze the vegetable dry. 5) 400g teem mui choy.
Squeeze To Remove Excess Water From The Soaked Mui Choy.
Combine minced pork with sesaoning and stir with a pair of chopsticks in one directions until the meat becomes sticky, about 2 minutes. Fry shallots and garlic until fragrant. Add in pork belly and stir fry again till cooked.
In A Large Bowl, Mix The Pork With The Salt Until Sticky, About 1 Minute.
Cut mui choy to pieces. Remove, rinse and drain, then chop finely. Pork belly with preserved vegetables aka mei cai kou rou in chinese / mui choy kau yuk in cantonese is a notable dish in hakka cuisine.