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.
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.
Yield: 4 Servings.
Materials
- 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.
