I'm just as confused as you are.
If you ever come across this ingredient, usually in vacuum sealer bag at a Chinese grocery store, don't be afraid and give it a try. Even if you have mistaken other variations with fu cai, it won't matter much with the recipe below. Most likely you'll still end up with no fuss and flavorful food that goes well with steamed rice and dry noodles.
We all need to venture out once a while right? Just like me with tamarind and bacalhau.
Steamed ground pork with pickled semi-dried mustard greens 福菜蒸肉 -
- 1 lb ground pork
- 1 cup rinsed, dried, and finely chopped fu cai
- 1 stalk scallion (stemmed and chopped)
- 1 garlic clove (peeled and finely chopped)
- 1 egg
- 1/8 teaspoon soy sauce
- Small pinch black pepper
- Some sesame oil
Remove the fu cai from the vacuum sealer bag. Rinse and pat dry with kitchen towel. Remove the very bottom stem if necessary since this part might be tough to chew on. Finely chop the fu cai and set aside for later use.
Use a medium sized bowl or a deep plate, add in all the ingredients except for the sesame oil. Do not add too much soy sauce, it's only for the color and extra aroma.
Blend well and gently press down the mixture to flatten the surface.
Steam for 25 to 30 minutes. Once ready, wait till cool enough to handle the container by hand.
Serve the steamed fu cai pork as it is. You can also pour the juice to another bowl then cover the mixture with a big plate. Quickly and carefully invert the whole thing so the pork mixture now lies on the plate instead. Pour back the juice and drizzle some sesame oil.
You can also sprinkle some more black pepper and finely chopped scallion before serving.
Other steamed food recipes:
- Japanese cold side dish recipe - shio kombu with medium firm tofu
- Rice Cooker Recipe - Japanese Style Steamed Rice with Shio Kombu (塩昆布の炊き込みご飯)