Tong Choy Steamed Minced Pork
Ingredients:
500g minced pork (used half fat meat)
2 tbsp tong choy (preserved chinese vegetable)
1 tbsp garlic crisps
Seasoning:
1 tsp light soya sauce
1/2 tsp sugar
1/4 tsp pepper
3 tbsp water
2 tsp cornflour
Method:
1. Mix minced meat with tong choy and seasoning ingredients and set aside for 15 minutes.
2. Wet a dish, shake off excess water to prevent steamed meat from sticking to it. Place seasoned meat on dish, spread out and level meat very gently with a wet metal spoon.
3. Steam in a wok over rapidly boiling water for 15 minutes. Garnish with garlic crisps.
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Hi Rose:
Loved your minced pork recipe with Tung Choi. Main problem is that it makes eating rice so much more enjoyable that you have two or three extra bowls!!
Comment by | June 17, 2007
hi Jerry,
Glad you like this recipe, it is so easy to prepare and so tasty too! I love it with my sweet potato porridge. Hope you will enjoy trying out the other recipes too.
God Bless!
Rose
Comment by | June 18, 2007
I have some preserved/pickled veg
that I have stored in the fridge for
a very long time indeed and I wonder if it’s okay to use them. Ditto hoisin, plum and bbq sauces, also
MSG, shrimp paste and rojak sauce but stored at room temperature unused and unopened.
Comment by Epicurean | December 1, 2008
I have also done it with minced beef with a splash of Shaohsing rice wine on cooked dish and it is every bit as delicious as using pork perhaps even better as having a crunchiness or a firmer bite to it, the adventurous could of course experiment with all manner of other preserved/pickled veg like mustard
green with an equally delicious and appetising finished dish.
Comment by Epicurean | December 1, 2008