How to make it

  • Szechuan ya cai is one of the several things often labelled as Szechuan preserved vegetable. It's preserved turnip greens. You'll find it at any Asian grocery in a pouch. You can substitute Tsinjiang preserved vegetable (in a jar). Measure it out, then chop it. Or you could use fresh turnip greens, though they won't be the same, of course.
  • Heat 1 T. of oil in wok over high flame. Add the ya cai and stir-fry for about 20 seconds, until it is fragrant. Set aside.
  • Add another T. of oil to wok and reheat, then add the pork and stir-fry. As the meat separates, splash in the wine. Add the soy sauce and salt to taste, and continue to stir-fry until the meat is well-cooked but not too dry. Remove from the wok and set aside.
  • Slice the white part of the green onions very thinly. Chop the green parts into pieces about a half-inch long.
  • Put stir-fried ya cai, green onions, and other sauce ingredients into a serving bowl and mix.
  • Cook noodles according to the instructions on the package. Then drain and add them to the sauce. Sprinkle with the pork and serve immediately.
  • If serving from a big bowl, mix sauce and noodles and meat until evenly distributed. Otherwise, assemble each portion in individual serving bowls and allow people to mix their own.

Reviews & Comments 1

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    " It was excellent "
    nakedchef ate it and said...
    I love dan dan mian, thanks
    but I never cook dan dan mian before, I might try
    Was this review helpful? Yes Flag

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