Ingredients:
5 bunches chinese mustard vegetables
Some leftover roasted pork & other parts and vegetables
Add some roasted pig trotter
5 cloves crushed garlice
1 inch ginger (thick slices)
10 pcs dried chillies
4 - 5 pcs assam keping
2 pkts shimeji mushrooms (optional)
Leftover of some Chicken soup or any soup or broth
Seasoning
Light soy sauce
Oyster sauce
Rock sugar
Salt
Chilli sauce
Ketchup
Oyster sauce
Directions:
1. Soak the dried chillies and assam keping in water for approx. 10-15 minutes. Drain and set aside.
2. Get ready your first batch of vege: Wash one or two bunches of vegetables first and cut them into desired sizes. Drain in a colander until needed.
3. Put some oil in wok then add in garlic , ginger and the mustard and fry the mustard until half cook and set aside to get away with the greenery smell
3. In a thick-bottomed big pot, pour in chicken soup or broth using medium high heat,put in the roasted pork and other parts and leftovers pot. Add in dried chillies and assam keping , chilli sauce, ketchup, oyster sauce, salt, light soya sauce and sugar all to taste.
4. Add in the vegetables with the harder stem on the bottom and the leafy parts on top. Close the lid and let it cook for 10-20 minutes or until the next batch of vege is ready.
5. Let it simmer until the veges begin to soften and turn color slightly then turn down the heat to medium and simmer for approx. 1 hour.
6. After 1 hour of simmering under medium low heat, now is the time to taste your stew. If it is not spicy or sour enough, add in dried chillies or assam keping. Make your own adjustment accordingly. Add in shimeji mushrooms and simmer for another 30 - 60 minutes or until all veges are soft enough to be eaten.
7.. Serve piping hot!
Happy Cooking😉😉😉
Kelly's Kitchen
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