Growing up in a Chinese household, I supposed most of us would have somehow eaten their grandmother or mother's version of harm choy chau chu yuk (Stir-Fried Pickled Mustard Cabbage with Minced Meat). I loved the simplicity of this dish that goes very well with rice congee (rice porridge) or rice. I remember ladling on spoonfuls of the gravy on my rice and I'm happy as a lark!
So here's my version. What I did was marinade minced pork meat with some soy sauce, pepper, cornstarch and tiny bit of sesame oil plus a little water. I bought the local pickled mustard cabbage, the stir-frying type. Wash and clean up the grits on the leaves. Soak them in water to get rid some of the saltiness. Once done, squeeze out the water and chopped them up.
In some heated oil, fry up some chopped garlic followed by some grounded preserved soy bean (tau chu). Fry till fragrant before chucking in the minced pork. Stir till the pork is cooked through before adding the harm choy. Give them a good stir before adding just enough water to cover about half of them. Season with a teeny bit of sugar and salt only if necessary. Cover and simmer for about 15 mins on low heat or until the liquid thickens. The time depends on how you want the texture of the harm choy. Longer if you wish to have them softer.
Dish up and serve! Yums yums...
If you like harm choy, how about trying some harm choy tong (pickled mustard cabbage soup) or Steamed Chicken with Pickled Mustard Cabbage and Mushroom?