Preserved Potherb Mustard with Shredded Pork 雪菜炒肉丝

• 1 bag preserved potherb mustard reserve 3 tbsp water from the bag
• 200 g lean pork
• 1 piece beancurd
• 1 tbsp oyster sauce
• 2 tbsp water

Marinade

• 1/2 tsp sugar
• 1 tsp light soy sauce
• 1 tsp corn flour (starch)
• 1/2 tbsp sesame oil
• 1/2 tbsp rice wine
• dash of pepper

• Cut lean pork into strips and marinate with the seasoning. Cover with cling wrap and set aside.
• Rinse preserved potherb mustard a few times under running water and squeeze out excess water (will be left around 300g -10.5oz- after squeezing out the water) . Then cut to about half inches long (dice the bottom part because it is quite salty). Cut beancurd into small pieces and sprinkle some salt.
• Heat up frying pan and dry fry the preserved potherb mustard for about 2-3 minutes, dish up. Add some oil in the pan and fry beancurd to golden brown, dish up.
• Add some oil in the same pan with 1 tablespoon chopped garlic, stir well and add the lean pork into it, stir fry the pork and add 3 tablespoon reserved water. Continue to stir fry the pork till fully cooked.
• Lastly drop in the potherb mustard and beancurd, add 1 tablespoon oyster sauce and 2 tablespoons water,  toss well the mixture and off heat. Dish up and serve.