From doctorcheesecake@cox.net Wed Feb 13 16:07:41 2002 Date: Wed, 13 Feb 2002 15:16:41 GMT From: doctorcheesecake Newsgroups: alt.food.asian Subject: Re: A followup on Muy Choy Muy choy is dried salt preserved Chinese mustard cabbage available at Asian markets. Here's the dish I came up with by prying information from my Chinese friends: Ingredients: 1 pkg. muy choy (should be 1 large or 2 small pieces) 1 1/2 lb. (more or less) pork belly (the cut that they make bacon from) bones removed and cut into 1/2" to 1" cubes 1 Tbs. oil pinch salt fresh ground pepper 2 cloves garlic minced 2 thin slices of ginger minced Sauce Mixture: 1/3 cup mushroom soy sauce 3 cups water 2 Tbs. sugar Fill a large bowl with lukewarm water and soak the muy choy for about 5 minutes to remove the salt and any sand. Drain and repeat a couple more times then drain a final time. Lay the muy choy across a cutting board and cut the leaves into 1/4" ribbons then discard the stems. Put aside. Heat the oil in a wok to medium heat and add the pork belly, salt and pepper. Render the fat from the pork, stirring occasionally until the edges begin to brown. Drain pork in a strainer then on paper towels. Wipe excess oil from wok. Return wok to heat. Put pork back in wok. When it begins to lightly sizzle, add garlic and ginger and fry until fragrant, stirring occasionally. Add muy choy and toss together. Add sauce mixture, raise the heat and bring to a boil then turn down to a simmer for a half hour. Taste sauce and adjust according to your taste (more soy sauce, more water, more sugar, whatever!). Simmer for another hour or so until the pork is tender and melts in your mouth. Serve over hot jasmine rice. -- Doctorcheesecake, MD (Master of Delicacies) "Steve Ripple" wrote in message news:Usenet.pbeptdgr@localhost... > Post the recipe and tell us what muy choy is please. > > Sounds good. >