Stir Fry Preserved Leaf Mustard Greens with Crisp Tofu with Pork

Remember the Asian Leaf Mustard is famous for it's anti-cancer properties. This vegetable is power-packed with benefits - helps in detoxification, improves digestion, reduces excess phlegm in phlegmy coughs, etc.

If you have ever tried Chinese Noodle Soup with Preserved Mustard Vegetables and Shredded Pork, or 雪菜肉丝面 in Chinese noodle eateries - this preserved mustard vegetable is in fact preserved Asian leaf mustard greens, otherwise known in Mandarin as Xue Li Hong - the preserved version of 芥菜 Jie Cai.

Now I have set myself TWO difficult challenges. First, to preserve my own leaf mustard. Second, to create a vegetarian dish out of my homemade preserved leaf mustard  but my version is to stir-fry the preserved leaf mustard with pork or chicken. Hahaha... mulut cakap satu, buat lain.

Preserving Asian Leaf Mustard

Preserving Asian leaf mustard is not difficult. You need salt, the key ingredient that is the leaf mustard as well as a large Ziplock bag.

1. Rinse the vegetable to remove the grits and sand.
   
2. Break the vegetables at the joint to separate leafy portions and firm stems.
   
3. Put them into the Ziploc bag and add generous amounts of salt.
   (Note: you will see the vegetables gradually wilting down when salt is added and this is what you want - the salt removes the moisture from the vegetables)
   
4. Then seal the bag and roll or squeeze the bag real tight with the vegetables inside. This also removes water-moisture from the vegetables. Also try to remove air from the Ziplock bag by releasing the air once in a while while roll-squeezing.
   
5. When done, seal up the bag of vegetables and leave in the fridge for at least 24 hrs.
   
6. Before using, squeeze the vegetables to remove all the remaining moisture (best to remove as much moisture as possible). You will notice that in the salting process - the leaf mustard greens have turned from green to darker green.

The preserved greens are ready for Stir Fry Preserved Leaf Mustard Greens with Crisp Tofu with Pork.

Ingredients: preserved mustard greens, thinly sliced; tofu cut into small cubes; [Tofu Seasoning: ground white pepper, red chili flakes] pork slices.

Directions: Pan-fry the tofu on cast iron skillet till sides are crisp. Dish out, then toss them thoroughly with tofu seasoning. In a wok or pan, heat up a little oil, aromatize minced ginger, carrots, garlic then pork. Stir fry for a while before adding in mustard greens and quickly stir fry on med-high heat for 1 minute. Then add in seasoned tofu and lightly toss with greens. Mix thoroughly. Dish up and serve.

This dish can be enjoyed immediately but it is no harm having it slightly cold too. Rice, porridge, noodles - you name it, you have this stir-fry a perfect accompaniment.