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Sze Chuan Vegetable with Pork

I love the Sze Chuan preserved vegetables a  lot! With anything! LOL.

Sometimes I hear people say that the dialect group affects the food that we like. I think it's pretty true. I'm a Khek, and I like those fermented beans, beancurd, sze chuan veg. Basically those preserved, salty and pretty much unhealthy food. Haha :)

Was running out of ideas what to prepare for lunch, and read about Jac's (HelloMrsTan) Sze Chuan vegetable soup. It has been quite a long time since I ate the Sze Chuan vegetable, so I decided to cook that for lunch!

I didn't include chilli as stated in the recipe, because I was using the spicy version of the Sze Chuan veg. This is a pretty flexible and quick dish - You can adjust the proportion of the Sze Chuan veg vs the sliced pork, according to your preferences.

P.S.: Sze Chuan Vegetable contains MSG, so do eat in moderation.


Spicy Sze Chuan Vegetable with Pork (Recipe Adapted from NoobCook)
Serves 4 - 6


Ingredients:
- 400g Sichuan preserved vegetables, shredded
- 200g pork belly *I replaced with tenderloin
- 4 cloves garlic, minced
- 4 chilli padi, cut to thin slices (adjust or omit according to taste)
- 2 tsp dark soy sauce

If you have bought the whole Sze Chuan veg (not shredded ones), do remember to rinse and soak the preserved veg in water for at least half an hour. I used the shredded ones, rinsed thrice and soaked in water for about 10mins, but hubby commented it was still a little salty (but tasted ok for me). 

Method:
1. Slice the pork belly to thin slices, then cut each slice to thin shreds. If you want less fat, cut off the entire top layer of fat before slicing.

2. Heat wok and stir fry the shredded pork belly till the wok is well-greased with the oil from the pork. Push the pork to one side of the wok. If not enough oil in the wok, add your own. Stir fry the chilli and garlic in the middle of the wok till fragrant. Then mix the pork, chilli and garlic evenly together until the pork is cooked.

3. Add the shredded Sichuan vegetables, dark soy sauce (it makes the dish darker in color and also sweeter, so adjust to your liking) and stir fry till well-mixed. Serve with either rice or porridge.

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