Monday, 15 March 2010

Green Pepper and Pork with Preserved Mustard Cabbage

A quick and easy one.

It turned out very nice which was a surprise as there was not a great amount of seasoning in it (no soya for example) - only a small amount of Shaoxing Rice Wine. It meant the taste of the green peppers really stood out.

The preserved mustard cabbage is one of those Chinese delicacies that takes some getting used to. I think it's quite important to properly rinse - as the flavours can be quite pungent.





Frying the peppers until they are quite 'dry'



And there we go...simple but nice

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