Wednesday, April 15, 2009

Steam minced pork with "dong cai"(冬菜)

200g minced pork
3 tbsp "dong cai"(冬菜) (washed and soaked in hot water for 15 minutes)
1 shallot ( cut into thin slices )
1 tbsp light soya sauce
1 tsp sugar
1/2 tbs oyster sauce
1 tbsp cornflour
1 tbsp oil
some sesame oil
dash of pepper

1. Put 1 tsp sugar in "dong cai" and mix well. Set aside.
2. Put minced pork, soya sauce and cornflour in a bowl and mix well.
3. Heat 1 tbsp oil in saucepan and stir fry shallot until fragrant.
4. Add in the minced pork, "dong cai", oyster sauce, pepper, sesame oil and stir fry over high flame.

5. Dish out immediately once the ingredients are mixed well even though the pork is half cooked.
6. Steam over the rice (with the water in rice cooker is about to dry up) until the pork is cooked.


  1. I have been looking for information on a chinese vegetable plant I found. A friend translated the chinese characters as feng dong cai, but she doesn't know what type of vegetable it is.

    Can you help? What is it? What can it be used for?
    Thank you.

  2. Hi Marvin,

    I don't know what exactly feng dong cai is. The "dong cai" as seen in my picture, is cabbage pickled with salt, a product of Tianjin, China. If garlic is added in the pickle, it is then called "hun dong cai"(荤冬菜).

    "Dong cai" is normally very salty and can also be used in making soup. I don't know "feng dong cai" you referred to is the same thing as "dong cai" or "hun dong cai".

    I hope this helps

  3. After further research it turned out to be Malabar spinach. A beautiful vining plant. We ot several good meals of sauteed spinach from it.

  4. Hi Marvin,

    Thank you for sharing.