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Beef-Pork-Sin-Choy-(Pickled-Mustard-Cabbage)
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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.
Prep Time30 mins
Active Time20 mins
Total Time50 mins
Course: Main Course
Cuisine: American, Hawaiian
Keyword: sin choy, pickled mustard cabbage, wonderful recipe, sweet and sour, popular restaurant dish
Yield: 4 Servings.
Author: Deirdre K Todd

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.