Cherry & Dennis Helper Habitat
Braised Rice Vermicelli with Pork and Preserved Mustard Greens
雪菜肉絲炆米
Recipe overview
Rice vermicelli absorbs a savoury broth of preserved mustard greens and pork strips for a quick, satisfying one-pan meal.
01
Ingredients
Main ingredients
- 250 g dried rice vermicelli
- 200 g pork tenderloin
- 150 g preserved mustard greens
- 80 g carrot
- 20 g dried shrimp
- 10 g ginger
- 2 spring onions
Pork marinade
- 1 tsp light soy sauce
- 1 tsp cornstarch
- 1/2 tsp sesame oil
Braising seasoning
- 500 ml clear chicken stock
- 1 tbsp light soy sauce
- 1/2 tsp sugar
- 1/4 tsp white pepper
Pork stir-fry oil
- 1 tbsp cooking oil
02
Tools
- large bowl
- colander
- cutting board
- kitchen knife
- lidded wok
- wok spatula
- measuring cup
03
Steps
Step 1
Soak the vermicelli
Soak the vermicelli in room-temperature water for 8 minutes until flexible, drain and cut into shorter lengths.
Step 2
Soak the dried shrimp
Rinse the dried shrimp and soak in 100 ml warm water for 10 minutes; reserve the soaking water.
Step 3
Prepare the mustard greens
Rinse the preserved mustard greens, taste, soak for another 5 minutes if very salty, then squeeze dry and chop.
Step 4
Cut the ingredients
Shred the pork and carrot finely, julienne the ginger and cut the spring onions into sections.
Step 5
Marinate the pork
Mix the pork with all pork marinade ingredients and rest for 10 minutes.
Step 6
Cook the pork
Heat the oil, spread out the pork and stir-fry for 3 to 4 minutes until fully opaque with no pink centre; remove.
Step 7
Fry the aromatics
Stir-fry the ginger, dried shrimp and carrot in the same wok for 1 minute until fragrant.
Step 8
Add the mustard greens
Add the preserved mustard greens and stir-fry for 2 minutes to evaporate excess moisture.
Step 9
Add the broth
Pour in the chicken stock, shrimp soaking water and remaining braising seasoning; bring to a full boil.
Step 10
Braise the vermicelli
Add and loosen the vermicelli, cover and cook over medium-low heat for 4 minutes.
Step 11
Return the pork
Return the cooked pork and spring onions, uncover and toss for 2 minutes until the noodles are tender, pork piping hot and liquid mostly absorbed.
Step 12
Taste and serve
Taste before seasoning; the preserved greens are already salty, so no extra salt should be needed. Serve immediately.
Common mistakes
- Soaking the vermicelli until fully soft so it breaks during cooking.
- Not adjusting the salty preserved greens by tasting after rinsing.
- Removing the pork before it is fully cooked.
- Using too little broth and scorching the noodles.
Tips
Preserved mustard greens vary greatly in saltiness. Taste a small piece after rinsing, soak only if needed and adjust the finished dish before adding any salt.
