Stirfried Pork Strips with Preserved Szechuan Vegetables

I don't like using preserved vegetables at home. With so many fresh ingredients to choose from the local markets, it's hardly ever my first choice to add preserved food into my dishes. So, I'll usually only have preserved vegetables at the local Teochew porridge stall or at La Mien shops. Preserved szechuan vegetable is really quite appetizing especially when served with plain rice porridge or noodles. 

I got the pre-cut szechuan vegetable strips sold in packs this time. You could always get the whole mustard and divide it into portions for later use. Try using it for soup. It gives a mild saltiness to the soup, very appetizing.

Preserved vegetable soaked in water

Stirfried Pork Strips with Preserved Szechuan Vegetables Recipe

Ingredients:

200gm lean pork, cut into strips 
80gm Szechuan preserved vegetable
5 thin slices of ginger
1tbsp corn flour
2 tbsp of water
1 tsp soy sauce
1 tsp of Shao Hsing wine
 A dash of salt & pepper

Method:

1. First cut pork into strips and mix well with cornflour, and a dash of salt & pepper
2. Soak  & wash preserved vegetable thoroughly for at least 2 times before using. It is salty even after my 3rd wash.
3. Heat up a tbsp of oil in wok. Saute ginger slices before adding the pork strips. Strifry for 2 minutes on high heat.
4. Add preserved vegetables & water to wok and fry for another 1 minute. Add soy sauce and water.
5. Just before serving, add the wine and give a good toss! Ready to serve.