Choy Sum & Pacific Clams Stirfry + Pork & Pickled Chinese Mustard Green Stirfry

Our weekend dinner! I love pacific clams & my dear loves choy sum, so it's a great combination! It's healthy & delicious. These pacific clams are the canned version and can easily be located at your nearby Asian grocery shop!

I also did a simple pork stirfry with pickled chinese mustard greens and tomatoes! It's not only colourful (sorry it's not that visible in the picture, i took it with my iphone 3, which doesnt have picture focus function), it's also extremely appetizing! It can hinge on the slightly salty side, because the canned pickled chinese mustard green is very very saltish, so remember to wash/rinse the pickled chinese mustard greens under cold running water prior to stir frying; that'll remove some of the saltiness:)

And now, for the detailed recipe of this very appetite-whetting dish!

Detailed recipe for Pork and Pickled Chinese Mustard Green stir fry, from IndoChine Kitchen's Pickled Chinese Mustard Green with Pork:

Ingredients:

200g pork belly (sliced thinly) - (Note: I didnt use pork belly; i used pork fillet!)

200g pickled mustard green (chopped into strips)

3 shallots (quartered) - (Note: My version omitted this)

15 g ginger (lightly bruised)

1 tomato (quartered)

4 red chillies (sliced thinly & diagonally) - (Note: I used korean chilli pepper flakes instead)

3 cups water

1 tablespoon sugar

1/4 teaspoon salt (Note: I didnt add in any more salt; i found the dish salty enough already)

Instructions:

1. Boil pork belly for a couple of minutes & cut thinly. Set aside.

(Note: I sliced the pork fillet into thicker slices and marinated it with some oyster sauce, salt, maggi sauce, sugar, and sesame oil.)

2. Heat a wok over medium heat & stir fry pickled chinese mustard greens until dry & wilted (and until fragrant!). This'll take approx. 2 minutes. Remove from heat thereafter & set aside.

(Note: I stir fried the pickled mustard greens until dry, then added in the pork fillet, and continued to stir-fry. When the pork fillet slices were approx. 85% cooked, I threw in the tomatoes & continued to stir fry till tomato juice oozed out & what's left is its wilted skin. Then i dished it outta the wok & served it. So my version doesnt have the little bit of soup that this original recipe has.)

3. Heat some oil in wok. Stir fry shallots & ginger for approx. 1 minute, until fragrant.

4. Toss in pork slices. Stir fry over medium heat for approx. 3-5 minutes, or until the fat oozes out from the pork, or until wok becomes oily.

5. Add in tomato slices, chillies, & water. Cook for another 3 minutes.

6. Season with sugar & salt. Simmer for another 3 minutes over low heat.

7. Remove from heat & serve with warm steamed rice!