• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 600g pork tenderloin
  • 1/2l chicken stock
  • light soya sauce
  • 200g garlic (chopped)
  • 4 tbsp light soya sauce
  • 400g pickled vegetable (ham mui choy)
  • 2 tbsp light soya sauce
  • 1/2 soup-spoon sugar
  • 10g monosodium glutamate
  • 5 soup-spoons yellow wine (wong chau)
  • 1/2 l chicken stock
  • Cornstarch solution:
  • 1g Hong Kong flour
  • 1/2 soup-spoon water


  1. To prepare the striploin: Put the whole piece of striploin in chicken stock. Simmer until tender for 30 minutes. Reserve the stock for later. Remove the meat and apply light soya sauce. Then deep-frying oil.
  2. Remove and cut into slices. Fry with chopped garlic and soya sauce. Arrange on a bowl.
  3. To prepare mui choy: Wash mui choy to remove excessive salt. Cut into 5cm lengths. Blanch in hot water to remove odour. Drain.
  4. Fry mui choy until dry and fragrant. Then add oil, garlic, 2 tbsp light soya sauce, 1/2 soup-spoon sugar, monosodium glutamate and yellow wine. Then, add chicken stock and simmer for 20 minutes.
  5. To assemble the dish: Put mui choy on a plate and top it with the striploin. Steam for 10 minutes.
  6. Pour the stock from steaming the meat into the wok. Mix together a cornstarch solution of 1g Hong Kong flour and 1/2 soup-spoon of water. Stir into the stock to thicken it. Dish up and pour over the stewed striploins.

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