The Suan Cai, or also known as chinese pickled cabbage/sauerkraut (sour vegetable), is a dish that is amazingly crunchy and tasty that you can even eat is as a main dish alongside plain rice! Because of it’s rich sour and salty flavour, it is also perfect for plain porridge.
Suan Cai (Chinese Pickled Cabbage) with Minced Pork
Ingredients:
1. 300g of Suan Cai (Chinese Pickled Cabbage/Sauerkraut). Be sure to slice them up. Soak it for around 15-20 mins before straining and squeezing them dry with a tissue towel.
2. 300g of lean minced pork meat. Season the minced pork meat with 2 tbs water and 2 tbs light soy sauce. Mix well.
3. Corn or Potato starch.
4. Light soy sauce.
5. Minced garlics. (You can get the ready minced ones in supermarkets)
6. Dark soy sauce.
Instructions:
1. Heat up the wok. No oil needed. Just place in the Suan Cai and stir fry it until they become completely dry. Then set it aside.
2. This time, heat up the wok with some oil. Add in the minced garlics and cook them till golden brown. Then add in the minced pork. Be sure to stir fry the meat fast and break the lumps up evenly into smaller pieces.
3. Now add the previously cooked Suan Cai into the wok and mix well. When it is mixed well, season it with 1tbs sugar and a dash of light and dark soy sauce.
4. Prepare 2tsp corn or potato starch with 3 tsp of water into a solution.
5.
Finally, pour the solution into the wok to smoothen the texture. Stir fry until it is done!