Steamed Beef with Szechuan Mustard Pickle

Ja Choi Jing Ngau Yuk

Preparation info
    • Difficulty

      Easy

Appears in
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About

The Cantonese call these preserved vegetables by several names (see mustard pickle) but most often it is referred to as Szechuan mustard pickle. It is a popular vegetable in Canton and Hong Kong, where, steamed with beef, it is the perfect change of taste from the stir-fry. It is rarely served in restaurants; this is a dish for the home.