Friday, April 27, 2007

Using Zha-Cai with Meat

Zha cai (literally "pressed vegetable") is a type of pickled mustard stem originating from Sichuan, China. This versatile pickle can be used in many preparations. I used them in a stir fry with chicken fillets.
Here's what you start with the plain version.

Stir Fried Zha Cai
2tbsp oil
2 cloves garlic, peeled and chopped
400 g Zha Cai
2 large chilies, thinly sliced
1/2 cup water
a few drops of sesame oil

Wash the zha cai and soak in water for 2 hrs. Drain well and cut into strips.
Heat oil and fry garlic till fragrant. Add the zha cai and chilies and fry for 1 minute till fragrant.
Add water and a few drops of sesame oil. Bring to a quick boil, and cook for another minute or so, before serving.
Eat with steamed rice or porridge.

Here I seasoned sliced chicken fillets and added them into the stir fry. You can also use pork.

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