Stir-fried Roast Pork with Salted Vegetable
After spending two weeks in Penang with my dog, she's finally given a space at the quarantine center in Singapore. So I'm back at my own home since two days ago. I can't express enough how happy I am to be back to a place where I'm familiar and feel comfortable with, and to be able to walk freely on the street without having to cover myself in a black cloak! ;-)
But as soon as I arrived in Singapore, I started to have runny nose and sore throat. I always feel like having some porridge when I'm not feeling well, so today I prepared a simple dish using roast pork and salted vegetable, and I slurped it down in a few big gulps. It's a dish that can be prepared in a jiffy, perfect for those days when you don't feel like spending too much time in a kitchen that is as hot as sauna!
Stir-fried Roasted Pork with Salted Vegetable Recipe
300g roast pork, chopped
30g salted vegetable (preserved mustard), cut into thin strips
2 chillies, cut into thin strips
7-8 cloves garlic, chopped
1/2 tsp dark soy sauce
Salt and pepper, to taste
1) To reduce saltiness of salted vegetable, soak it for about 15 minutes. Discard water and set aside.
2) Heat up 2 tablespoons of oil in a wok, saute garlic until fragrant. Add salted vegetable, continue to saute until softened.
3) Add roast pork, chillies and seasonings, do a quick stir, dish up and serve.