Elizabeth Chong

Chinese smoked meats over mustard greens


preserved chinese sausages of pork and pork liver
smoked pork rashers
1 bunch gai choi (mustard greeens)


Place smoked meats on to a plate and steam.

Smoked pork rashers take about 20 minutes, sausages about 10 minutes.

Slice diagonally into fine bite sized pieces.

Retain juices.

Remove stalks from gai choi, wash and dry.

Discard most of the leaves, leaving the stems and hearts.

Cut diagonally into 7-8cm lengths.

Blanch the greens in chicken stock with a little salt and sesame oil.

Drain well.

Heat a little peanut oil in the wok, stir fry greens briefly, and add ginger juice and a few drops of sesame oil.

Arrange the greens on a serving plate, place the smoked meats on top, and pour over juices retained from the steaming of the meats.

Chinese smoked meats over mustard greens