Sour Mustard Pickle with Beef

 

Preparation info

  • Makes

    4 to 6

    Servings
    • Difficulty

      Medium

Appears in

Mastering the Art of Chinese Cooking

By Eileen Yin-Fei Lo

Published 2009

  • About

A classic of the nomadic Hakka, this dish is based on a pickled leafy mustard, one of the many vegetables the Hakka preserved so it could be easily transported as they moved about. Called seun choi in Cantonese, sour mustard pickle is no longer found only in the Hakka kitchen and nowadays can be purchased in most Chinatown markets. This dish is made with either pork or beef. Among the Hakka, beef is preferred because they find its flavor sufficiently strong to complement the equally

Ingredients

Method