Before off the heat, add dashes of white pepper, chicken stock powder and salt to taste (only if necessary). Drain, squeeze dry and set aside. Should there be any imperfections in my blog layout, bear with me and I am trying hard to rectify it. I will soak and change water twice before cooking with interval of 10 minutes each.. i have never find that there is Sichuan vegetable aroma from this pre-treatment. Did you make this recipe? What would you serve with this? This "pickle" is essentially the swollen stem of a type of mustard plant that is salted, rubbed in chili spices, pressed and then preserved (traditionally in some type of earthenware jar). Remove ads. They tried to cook and it always ended up in a disaster as it is either no taste or too salty…. What I did is firstly to wash off all the red residue attached to the vegetables. https://www.bigoven.com/recipe/szechuan-preserved-vegetables-with-shredded-pork-soup-zha-cai-rou-si/1595894, Get Detailed Nutrition Facts on Any Recipe. Heat the sesame oil, and then quickly stir-fry the pork until you get a little brown. However, when I discovered ya cai in the produce section, As per Wikipedia: “Zha cai (榨菜 literally “pressed vegetable”) is a type of pickled mustard plant stem originating from Sichuan,China. Chinese believed that any preserved vegetables are body cooling, therefore, adding ginger to the dish will help to “chase away the winds” by consuming the preserved vegetables (if any). Cheers and have nice day. Believe it or not, this soup takes just 20 minutes to make, from start to finish. View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc. Sorry, your blog cannot share posts by email. I like the hot and salty of the canned Szechuan Preserved/Pickled Vegetable (Zha Cai), but you can rinse it to reduce the heat and salt levels. Zha Cai Rou Si Mian with Pickled Cabbage (Sauerkraut) instead of Zha Cai (makes 2 servings) 1/2 lb pork shoulder or tenderloin, sliced to thin strips against the grain 1/2 teaspoon cornstarch 1 teaspoon soy sauce 1 teaspoon sesame oil dash of salt and white pepper For me, I personally do not like the chilli oil or red debris attached to the vegetables. Do give it a try if you missed this dish and not sure how to proceed cooking it. It is sometimes found in the refrigerated sections of many Asian markets. Add the Szechuan Preserved/Pickled Vegetable (Zha Cai) and the Napa cabbage. You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂to see more recipes. Share a picture of your creation! Otherwise, it will be too salty to my liking. The main ingredient of this recipe is zha cai or colloquially known as Sichuan vegetables in Singapore or Malaysia. This is another dish that I grew up eating..In addition to the salted vegetables minced pork dish, this is another favourite dish that I always looked forward to eating when I came back from school .. Add spinach. If it is too salty, can extend the soaking time with new water. Simmering will help the flavour to better develop in the dish. The logic is simple, you can hardly salvage the dish if your dish is too salty but you can easily salvage the dish if it is tasteless. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Add the Sichuan vegetables, stir fry until well mixed. I normally use 1/3 of this jar. Zha caiis generally washed prior to use in order to remove the chili paste. Post was not sent - check your email addresses! Put in a bowl and soak with tap water for 10 minutes. As for the herbs, I will insist that ginger be used. Link in another recipe. If that is the case, I will just put pinches of salt to the dish. If you are interested in the salted vegetable version, you can refer to this recipe: Salted Vegetable Meat Dish (咸菜炒肉末）.
Just in case and very likely some readers may ask where can you buy this Sichuan vegetables in Singapore. In fact, the ginger aroma contribute a lot to this delicious dish. As a result, several features will be disabled.