150g Minced pork

1 pkt Preserved mustard green

1 Tomato cut into wedges

3 cloves Garlic finely chopped

2 cm Ginger minced

1 tbsp Oyster sauce

1 tbsp Pork lard (or cooking oil)

2 tsp Corn flour

2 cups Water

2 pinches MSG (optional)

3 tsp Sugar


Ham Choy is the Chinese name for preserved mustard greens.


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Remove any hard areas from the mustard greens



Chop the remaining leaves and stems



Heat a fry pan on high heat and add the mustard greens



Fry the mustard greens until they start to dry out then remove from the pan and put into a bowl until needed



Add the pork lard to the pan



Add garlic to the pan and fry until fragrant



Add ginger



Add the pork mince and fry until it begins to brown



Now return the mustard greens to the pan



Add the sugar



Add the tomatoes



Add the oyster sauce



Add 1 cup of water



Cover and cook on medium heat for about 4 minutes



Mix the remaining 1 cup of water with the corn flour and add to the pan. Stir through well.



Cover again and cook for another 3 minutes



Add MSG (optional) mix and serve with rice congee.





All the recipes on this disc/website are original and copyright 2010 Dorothy P.C. Loader.


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