Sichuan Vegetable with Pork
This Sichuan vegetable with pork (四川菜炒肉丝) is my childhood favourite dish. It is salty, savoury and spicy; or just totally addictive in a word. I was at the supermarket with my mum yesterday and seeing the packet of Sichuan vegetable reminded me of this dish. So we bought the ingredients and cooked this together (with my mum doing the cooking & me doing the photographing ;D)
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I love to eat this dish with extra bowls of porridge, though it goes very well with rice too. This dish is the definition of comfort food to me.
Update on 25 Mar 2019. This is the brand of shredded Sichuan (Szechuan) vegetables ( 四川菜 or 榨菜 in Chinese) that we always buy. Pictured above are the 80g mini packets, but for this recipe we used one 400g packet. Usually, I will soak the shredded Sichuan vegetable in a bowl of water for 10 minutes to reduce the saltiness, before adding to the wok. But since we did not marinate the shredded pork belly, we skip the soaking so that the extra salty flavour of the Sichuan vegetable will be imparted to the pork. This makes this dish extra fast and easy to make.
First posted in Jan 2008, updated in Mar 2019.