Hi Flo. I’ve made this a few times but have never tried it with mui choy and I’m not sure why. The only extra ingredient I add to my version is 1 tablespoon of rice size chopped ginger. Mui choy is now on my grocery list for next time I go to an asian super market. Thanks!
Thanks for sharing a childhood favorite. I have never heard of this item. When I grew up we had turnip greens with a dash of vinegar. It sounds strange to most people but it takes me back to my childhood.
Brings back memories of my childhood. My parents taught me how to cook many of the dishes you post on your channel. I had forgotten to add the Muy Choy to my steam pork patties. My family always loved steamed pork patties. I will introduce this dish to them and I am sure they will love it. Love your channel.
So craving this now! I asked my sister to get me some mui-choy the next time she’s in Chinatown... She asked me “sweet” or “salty”. Are there different kinds?
hi Flo. Which asian supermarket did you get in from in Vancouver? Appreciate if you can let me know as I have been looking for this mustard leaves. Thank you
My mom used to add mui choy to leftover meats the next day and make a braised dish out of it. I'm also intimidated, but after watching your video I'm inspired to give it a try!
Thanks for the recipe, Flo! 🙏🏻 This is slightly different from what my mom taught me. She likes to use sweet mui-choy and add water to the pork when marinating it to make it less dense. Thanks for giving me the idea of pressure-cooking it as we usually steam it and maybe that's why the pork could be a little hard afterwards. 👍🏻
Hi Flo, I just introduced your channel to my friend and she is loving you! I am getting her a your book for her birthday. She is looking for a casserole dish for her 6 qt ip. Can you recommend a few? Thanks!!!!
So very kind! Thank you! I have not purchased anything specifically for the IP. I usually use the Glasslock containers that I have and that happen to fit. But any 7” round ovenproof dish would work.
I was searching for beef brisket and found your channel, I have waited so long for someone to make this particular dish. My favourite is with lop cheung ( Chinese sausage). I have access to T and T online but can’t seem to find the Chou sauce from Lee Kum Kee. Do you have any suggestions?
Hi Flo, enjoy your videos. The controversy on stirring can be resolved by Dude. Make two pork paddy’s each stirred differently, then see which one tastes better, or consistency is more preferred. You can blindfold Dude. This will be interesting.
Hi Flo, thanks for the memories, my chinese grandfather did all of the cooking when we were growing up and like you, our dinners always consisted of 3-4 dishes(including a soup) We all loved the pork patties and would mix it into our rice and put a spoonful of the mix on a lettuce leaf. I have made a number of your recipes and my family loved all of them. Keep up the good work.
Mui choy is sweet mostly leafy and zha cai (as far as I know) is a bit spicy and crunchy the flavours and textures are completely different from one another.
梅菜 (mei cai) is dry pickled mustard greens of Hakka origin. 芽菜 (ya cai) is pickled julienned young mustard stems of Sichuan origin. 榨菜 (zha cai) is pickled whole mustard stems also of Sichuan origin. The variety of mustard greens used for all three differs and results in their texture and flavor differences.
Mu family uses chung choi (salt preserved turnip) and dried squid, both chopped and mixed with the ground pork, sometimes steamed with preserved salted fish in oil in a small plate on top of the pork. Years ago when my grandmother cooked this, the smell of the steaming fish would drive my brother out of the house.
Great difficulty finding the Secret ingredient....can you recommend anything similar available on Amazon please? Thanks, love your videos and have both cookbooks!
Sorry.., I don’t see it on Amazon or Walmart either. I tried looking at 99 Ranch (assuming you are in the US) because they will ship but did not see it either. They have a whole lot of other items that I have never even heard of though. 🤷🏻♀️ Do you have a local Asian market nearby? And there really is nothing I know of that is similar.
I haven’t found it locally but saw some other spellings possibly...mei cai or mui chee...do you know if these are the same or similar to your ingredient? There are a few of those on Amazon...one especially looked like leaves. Would love to know your opinion if you see them. Thanks Flo!
jennifermakesvideos Thanks so much, there are several products then on Amazon under the mei cai spelling that might work tho most of them seem to be already shredded and mention being sweet or pickled rather than salty in a couple of instances. Hopefully one of these will be o.k.!
Ah... no wonder I could not find it. I don’t think the pickled one is the same. It’s most likely the sweet one. This is one of those times I wish I could read more Chinese!
Preservatives can destroy your gastrointestinal track's microbiome. This can lead to poor digestive health problems. These micro flora do all of the digestion of your food. I had a biochemistry instructor that put in prospective best, "if you have no micro flora in your intestinal track it would take 100 years to digest your food for the meal".
This is my favourite version of steamed pork patty. Just one little ingredient can make such a yummy difference. Happy Sunday! 💕
do you have a recipe for pork belly with moy choy ? Thxs
My goodness. I have not had this for sooo long. Thank you for reminding me about the long forgotten comfort food!
Oh yeah !!!! I exactly know what this is and I haven't had it for years. I'm going to have my mom make this for me next time.
Hi Flo. I’ve made this a few times but have never tried it with mui choy and I’m not sure why.
The only extra ingredient I add to my version is 1 tablespoon of rice size chopped ginger. Mui choy is now on my grocery list for next time I go to an asian super market. Thanks!
I love these preserved vegetables with pork. I can only eat it if my mom makes it and she only makes them a few times a years.
Thanks for sharing a childhood favorite. I have never heard of this item.
When I grew up we had turnip greens with a dash of vinegar. It sounds strange to most people but it takes me back to my childhood.
Brings back memories of my childhood. My parents taught me how to cook many of the dishes you post on your channel. I had forgotten to add the Muy Choy to my steam pork patties. My family always loved steamed pork patties. I will introduce this dish to them and I am sure they will love it. Love your channel.
It’s so wonderful to see so many people who grew up with the same home style recipes!
Hi Flo, thanks for another great recipe. Can you tell me how long to steam this dish by using the wok in lieu of the Insta Pot?
15-20 minutes should do it.
Thanks for this recipe. I wanted to make this for a long time, finally it’s here.
So craving this now! I asked my sister to get me some mui-choy the next time she’s in Chinatown... She asked me “sweet” or “salty”. Are there different kinds?
You want the sweet. I’m not sure what the salty one is. 🤔
Thank you so much! I grew up in Hong Kong and can’t wait to try this nostalgic recipe.
hi Flo. Which asian supermarket did you get in from in Vancouver? Appreciate if you can let me know as I have been looking for this mustard leaves. Thank you
T&T
Do you have a pork hash with stinky fish recipe... hom yu ? Hom yee? Is it the same basic pork hash recipe?
Yes... same recipe. We always just had the fish on top.
My mother would add about a quarter pound of chopped smoked ham with fresh ma tai chopped medium into the pork paddy …….Ooooh so good.
I promise. . . I will never look at a bag of shriveled up dry cabbage and think yuck anymore lol 😂😂😂
Poor dude with his sensitivity to heat. What happens at dinner when the meal is hot and ready? Does Dude wait 20-30mins before he can dig in?
My mom used to add mui choy to leftover meats the next day and make a braised dish out of it. I'm also intimidated, but after watching your video I'm inspired to give it a try!
Thanks for the recipe, Flo! 🙏🏻 This is slightly different from what my mom taught me. She likes to use sweet mui-choy and add water to the pork when marinating it to make it less dense. Thanks for giving me the idea of pressure-cooking it as we usually steam it and maybe that's why the pork could be a little hard afterwards. 👍🏻
Think I'll try it if I can find the Mui Choy. Thanks for the video guys😍
I made steamed pork patty with salted egg yolk just a few days ago! And now i'm craving it again. :) Great video!
Yummy! One of my favorite childhood recipes! ❤️ I like the muy Choi mixed in!
Yummy! I did one with harm-choy (salted veg) yesterday. Try that too :).
Wow u got the good mui choi from Shek-O Hong Kong
They sell it here, in Vancouver. 👍🏼
Flo Lum where do you get this in Vancouver? Looks delicious!
T&T
I would definitely stir in an egg! and add some oyster sauce.
Does the egg addition make the pork more silky? Any suggestions to substitute the egg?
@@itsYihh Yep, silky and tender, and tastier. Not sure about the substitution.
Where do you get your plate for instant pot?
I bought those at Costco. There are 4 in a set.
I thought the last pork patty you made was good but this looks even better! I shall have to try it
Hi Flo, I just introduced your channel to my friend and she is loving you! I am getting her a your book for her birthday. She is looking for a casserole dish for her 6 qt ip. Can you recommend a few? Thanks!!!!
So very kind! Thank you! I have not purchased anything specifically for the IP. I usually use the Glasslock containers that I have and that happen to fit. But any 7” round ovenproof dish would work.
That might be one of the ugliest but tastiest foods I've ever seen,
I was searching for beef brisket and found your channel, I have waited so long for someone to make this particular dish. My favourite is with lop cheung ( Chinese sausage). I have access to T and T online but can’t seem to find the Chou sauce from Lee Kum Kee. Do you have any suggestions?
Hi Flo, enjoy your videos. The controversy on stirring can be resolved by Dude. Make two pork paddy’s each stirred differently, then see which one tastes better, or consistency is more preferred. You can blindfold Dude. This will be interesting.
LOL. Flo, I thought the secret ingredient was going to be Spam!
Hi Flo, thanks for the memories, my chinese grandfather did all of the cooking when we were growing up and like you, our dinners always consisted of 3-4 dishes(including a soup) We all loved the pork patties and would mix it into our rice and put a spoonful of the mix on a lettuce leaf. I have made a number of your recipes and my family loved all of them. Keep up the good work.
Sorry Flo, patty is correct , not paddy as I spelled it. Must be the Irish in me coming out.
I love you both!!
Thank you Flo!
Looks really good
How would Kim chi taste? I live no where near an Asian market.
Mmmm.. look forward to doing this, this week.
Great with rice/porridge. Yum yum.
such a great recipe, thanks!!
I will try tonight , thx yeah
😋 yummy my favorite dish simple and easy peasy
Thank you for sharing and remind
What’s the difference between 梅菜 and 芽菜？
Mui choy is sweet mostly leafy and zha cai (as far as I know) is a bit spicy and crunchy the flavours and textures are completely different from one another.
梅菜 (mei cai) is dry pickled mustard greens of Hakka origin. 芽菜 (ya cai) is pickled julienned young mustard stems of Sichuan origin. 榨菜 (zha cai) is pickled whole mustard stems also of Sichuan origin. The variety of mustard greens used for all three differs and results in their texture and flavor differences.
my mom mix the moi choi into the patty.. so we cannot separate it even if u dun like to eat the veg..........
Yes... leaving it on top helps to accommodate the different tastes.
@@FloLum my mom will say
U want to eat then eat
Else don't eat lol
No choosing lol
LOL! Definitely an old school mom! They are the best!
Mu family uses chung choi (salt preserved turnip) and dried squid, both chopped and mixed with the ground pork, sometimes steamed with preserved salted fish in oil in a small plate on top of the pork. Years ago when my grandmother cooked this, the smell of the steaming fish would drive my brother out of the house.
Great difficulty finding the Secret ingredient....can you recommend anything similar available on Amazon please? Thanks, love your videos and have both cookbooks!
Sorry.., I don’t see it on Amazon or Walmart either. I tried looking at 99 Ranch (assuming you are in the US) because they will ship but did not see it either. They have a whole lot of other items that I have never even heard of though. 🤷🏻♀️ Do you have a local Asian market nearby? And there really is nothing I know of that is similar.
I haven’t found it locally but saw some other spellings possibly...mei cai or mui chee...do you know if these are the same or similar to your ingredient? There are a few of those on Amazon...one especially looked like leaves. Would love to know your opinion if you see them. Thanks Flo!
@@karenmoore2212 Hi Karen, it's the same ingredient. Mei cai is just the mandarin spelling of mui choy :)
jennifermakesvideos Thanks so much, there are several products then on Amazon under the mei cai spelling that might work tho most of them seem to be already shredded and mention being sweet or pickled rather than salty in a couple of instances. Hopefully one of these will be o.k.!
Ah... no wonder I could not find it. I don’t think the pickled one is the same. It’s most likely the sweet one. This is one of those times I wish I could read more Chinese!
Preservatives can destroy your gastrointestinal track's microbiome. This can lead to poor digestive health problems. These micro flora do all of the digestion of your food. I had a biochemistry instructor that put in prospective best, "if you have no micro flora in your intestinal track it would take 100 years to digest your food for the meal".