One of the biggest reasons to make Sin Choy (Pickled Mustard Cabbage) is to prepare this wonderful recipe. Sweet and sour, a very popular restaurant dish.
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Beef or Pork with Sin Choy (Pickled Mustard Cabbage)
One of the biggest reasons to make Sin Choy (Pickled Mustard Cabbage) is to prepare this wonderful recipe. Sweet and sour, a very popular restaurant dish.
Ingredients
- 1 lb. flank steak or pork, thinly sliced
- 3 tablespoons vegetable oil
- 2 cups sin choy (pickled mustard cabbage)
Marinade:
- 2 thin slices ginger, peeled, minced
- 2 cloves garlic, minced
- 2 TB Aloha shoyu
- 1 TB oyster sauce
- 1 TB oyster sauce
- 1/2 tsp. garlic chile sauce
- 1 tsp. cornstarch
- 1 tsp. sesame oil
Sauce:
- 1/3 c. rice wine vinegar
- 1/4 c. sugar
- 1/4 inch ginger, minced
- 3 tsp. Aloha shoyu
- 1/2 tsp. salt
- 2 TB cornstarch mixed with 1/3 c. water
Instructions
- In a mixing bowl; combine marinade ingredients.
- Marinate beef or pork 15 minutes.
- In a skillet over medium heat; stir fry meat in oil.
- Add sin choy and sauce and bring to a boil.
- Reduce heat; stirring until thickened.
How To Serve:
- Serves 4-6.
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What if you don’t have pickled mustard cabbage