Minced Pork with Preserved Vegetables and Cowpeas
I picked some cowpeas from my garden — a mix of white and green ones, with not enough of either kind to serve on its own. So I combined them with minced pork and preserved mustard greens for a crisp, rice-friendly dish.
Ingredients
minced pork
about 250g
dried preserved vegetables (meicai)
1 large handful
cowpeas (jiangdou)
about 300g
minced ginger
1 tablespoon
minced garlic
1 tablespoon
minced shallots
1 tablespoon
red chili
1 piece
Instructions
1
Step 1
Soak the preserved vegetables ahead of time.
2
Step 2
Pick the cowpeas from the field, trim off the ends, and wash them.
3
Step 3
Stir-fry the minced pork until just cooked, then remove it from the wok. No need to wash the wok.
4
Step 4
Rinse the preserved vegetables three to four times before adding to the wok, squeeze out the water, then stir-fry them in the wok until dry, and remove.
5
Step 5
Finely chop the ginger, garlic, and shallots; slice the red chili into rings.
6
Step 6
Dice the cowpeas.
7
Step 7
Place the wok on the stove over medium-high heat, add a base layer of oil, then add the minced ginger, garlic, shallots, and chili rings, and stir-fry until fragrant.
8
Step 8
Add the cowpeas to the wok and stir-fry until just cooked.
9
Step 9
Add the minced pork and preserved vegetables.
10
Step 10
Add 1 tablespoon dark soy paste, 1 tablespoon light soy sauce, 1/2 tablespoon oyster sauce, 1/4 teaspoon fine salt, 1/3 teaspoon sugar, 1/2 teaspoon white pepper, and 1 tablespoon Shaoxing wine.
11
Step 11
Toss everything together until well combined, it's done, plate up, and serve. Enjoy!
