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Stir Fried Preserved Szechuan Vegetables with Pork Recipe

Sometimes when I run out of ideas on what to cook or simply have no inspiration for meal planning, I’ll just make some plain rice porridge and a few easy dishes like omelette, steamed egg or a stir fry like this one to go with the porridge. It’s just having Teochew porridge with whatever dishes you like.

Pork belly would be the usual choice for such dish but for health reasons, I chose to use lean pork with no fats at all and it worked perfectly fine in terms of texture and taste. Also, as the szechuan vegetables are preserved with a lot of salt, there is no need to add extra salt or light soy sauce to season the dish. In fact, I added a little sugar just to moderate the salty taste of the vegetables. If you like a little heat, you can also include one bird’s eye chilli (finely sliced) for that spicy kick.

Enjoy!

Stir Fried Preserved Szechuan Vegetables with Pork Recipe

Stir Fried Preserved Szechuan Vegetables with Pork Recipe

Ingredients (serves 2)
150g lean pork, sliced
160g Szechuan preserved vegetables, rinsed with water & thinly sliced
1/2 bulb garlic, finely chopped
1 tbsp water
dash of dark soy sauce
pinch of white sugar

Instructions
1. Heat a little oil in pan and saute garlic till fragrant. Add pork and cook till the meat is no longer pink.
2. Add szechuan vegetables, dark soy sauce, water and sugar. Stir fry to combine and serve.

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