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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)
See Also:
- Sichuan Vegetable with Mince Recipe
- Sichuan Vegetables Duck Soup Recipe
- My Mum’s Homely Chinese Recipes
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.
For some reason or other I have to look at your blog before dinnertime and on days where I have nothing in the fridge or on my dinner table. Here I am looking at the salted veg and thinking “Oh my God!” Quick pass the napkin! Drooling like hungry dog!
This is a dish I eat when I was young too. Feel so nostalgic when i see this pic.
I would imagine that this would work just as well with Berkshire pork. Looks very tasty, as do the rest of your recipes.
Ciao,
EtG
Can I have one bowl of porridge with the spicy sichuan veg with pork? With that sichuan veg dish, I can drink porridge like anything!
hey EtG, thanks for visiting my blog :)
girls: Thanks for your nice comments, u girls are all better cooks than me, lol
I love this dish too, but prefer the vegetarian version of it where you replace pork with bean curd strips…so good. My aunt used to cook this a lot when I was growing up. Yummy, such a nostalgic dish, I need to make it. :)
Rasa:: I think your version sounds really nice… I totally love bean curd strips. I will probably try that out very soon :)
Yum.
Even though I like Sichuan preserved veggies, sometimes they can be a little too “ripe”. I’m thinking some bitter gourd and black bean sauce would go well with the plain rice porridge.
Yummy. Sichuan vegetables go so well with pork. This dish is so comforting: now, I only wish my mother made rice porridge. ;)
It’s a comfort food for me too. Thanks for sharing. I used to cook this quite often, with either minced pork or lean meat.