Pork slivers with preserved mustard tuber (Zhacai rousi) from The Food of Sichuan: A New and Updated Edition of the Classic Land of Plenty (page 151) by Fuchsia Dunlop

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Notes about this recipe

  • kitchen_chick on May 03, 2016

    We love mustard tuber, but we thought the dish was a bit bland overall - yet nice. A mild, homey dish.

  • Delys77 on December 18, 2013

    Pg. 213 I was a bit worried about this one as I found the preserved mustard quite pungent. I ended up doubling the recipe to feed 3 hungry fellows with just some rice on the side, but I only went with about 3/4 of cup of mustard tuber despite the doubling. I also upped the soy in the sauce by about 50%. The end result was very tasty indeed. The mustard gives it a very nice umami flavour along with an nice crunchy texture, and the pork was an excellent compliment. On the whole a very easy and a very tasty dish. I might add a bit of chopped bock choy in the future as the green onion was nice but to my taste it was missing a touch of green.

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