Steamed Pork Patty with Preserved Mustard Greens梅菜蒸肉餅
A classic Cantonese home-style dish featuring a tender steamed pork patty mixed with savory preserved mustard greens. The umami from the preserved mustard greens perfectly complements the rich flavor of the pork, creating a comforting and aromatic meal often served with steamed rice.
01Ingredients
- 300g minced pork (preferably with some fat)
- 80g preserved mustard greens (Mei Cai), rehydrated and finely chopped
- 3 dried shiitake mushrooms, rehydrated, stems removed, and finely diced
- 10g ginger, grated
- 1.5 tablespoons light soy sauce
- 0.5 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 0.25 teaspoon white pepper
- 0.5 teaspoon sesame oil
- 2 tablespoons water (for cornstarch slurry)
- 1 tablespoon vegetable oil
Nutrition (per serving)258kcal
- Protein18.5g
- Carbs8.2g
- Fat17.1g
Fiber 1.2 gSodium 687 mg
02Steps
- Rehydrate dried shiitake mushrooms in warm water until soft. Squeeze out excess water, remove stems, and finely dice the caps.
- Rinse preserved mustard greens thoroughly under running water to remove excess salt. Squeeze dry and finely chop.
- Heat vegetable oil in a pan over medium heat. Sauté the chopped preserved mustard greens and diced shiitake mushrooms until fragrant, about 3-5 minutes. Set aside to cool.
- In a large bowl, combine minced pork, grated ginger, light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, cornstarch, sugar, white pepper, and sesame oil. Add water for the slurry. Mix well in one direction until the mixture becomes sticky and well-combined.
- Add the cooled sautéed preserved mustard greens and diced shiitake mushrooms from Step 3 to the pork mixture. Mix thoroughly until evenly distributed.
- Transfer the pork mixture to a shallow, heatproof dish. Flatten the patty evenly, making a slight indentation in the center to ensure even cooking.
- Prepare a steamer. Fill the steamer pot with water and bring it to a rolling boil.
- Once the water is boiling, carefully place the dish with the pork patty into the steamer. Cover and steam for 15-20 minutes, or until the patty is cooked through and juices run clear.
- Carefully remove the steamed pork patty from the steamer. Serve hot with steamed rice.
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