I disliked Chinese mustard green (Gai Choy, 芥菜) for its bitterness when I was a boy and avoided it at all cost. The dislike slowly turned into acceptance as I grew up and now I am a big fan of the vegetable especially when the stems are slowly braised until soft with roast pork belly and dried mushrooms.
I cooked this dish during Chinese New Year but had no plan to post the recipe on my blog, thinking that this was such an easy dish. But a follower requested this after seeing the picture on Instagram and so, here it goes...
2 heads Chinese Mustard Green (Cut stem into big chunks, washed)
2 thick slices of roast pork belly (Cut into bite size)
8-10 dried mushrooms (stem removed, soaked and softened in hot water)
100g dried scallops and/or dried shrimps (soaked and softened in hot water)
10 cloves garlic (peeled)
2 tbsp Oyster sauce
1 tbsp Chinese wine
2 tsp fish sauce
2 tsp light soya sauce
1 tbsp sugar
1 cup hot water
Heat cooking oil and deep-fry garlic cloves until golden brown. Remove and put aside.
Heat up a wok and add 2 tbsp of the oil used for frying the garlic. Stir-fry the soaked dried scallops and/or dried shrimps for 1-2 minutes until the fragrance is released.
Add roast pork and mushrooms and fry for another 1-2 minutes.
Add fried garlic cloves and the mustard green. Mix well all the ingredients and fry for a minute. Add the seasoning mixture and toss well. Bring the braising liquid to a boil.
Lower the heat and cover the wok. Braise vegetable for 30-45 minutes until preferred softness. Serve hot.
** This is an ideal dish to cook using the thermal pot (I use Tiger magic thermal cooker). Just transfer the vegetable and braising liquid from the wok to the inner pot. Bring to boil for 1-2 minutes. Transfer to insulated outer pot, close lid and let it cook with the retained heat until ready.