Szechuan Preserved Vegetables with Shredded Pork (Zha Tsai Rou Si)
- camissonia
- Nov 14
- 1 min read
Szechuan Pickled Vegetable ('Zha Tsai') is a delicious and versatile ingredient which can be used in everything from stir-fries to noodle soups, and as a condiment over cold tofu & thousand-year-old eggs, wontons in chili oil and congee (rice porridge). This "pickle" is essentially the swollen stem of a type of mustard plant that is salted, rubbed in chili spices, pressed and then preserved-traditionally in some type of earthenware jar. Nowadays you can buy these in convenient packages, with some already julienned, in the refrigerated sections of many Asian markets (e.g., 99 Ranch Market). I myself still like to buy the canned variety though - seems to have more depth & intensity in flavor. If adding to a bland ingredient like tofu, you don't really need to rinse or soak the Zha Tsai. However, in other dishes you might want to tone down the pungently salty and spicy flavor of this veggie by giving it a quick rinse and soak before using. Zha Tsai with shredded pork is great served with steamed white rice. It's also the base for making noodles with Szechuan Pickled Vegetables and Shredded Pork ('Zha Tsai Rou Si Mian').
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Shred the pork and place in a medium bowl. Toss with 1 1/2 tbsp soy, 2 tbsp rice wine, and 2 tbsp cornstarch. Cover with plastic wrap marinate for 30 minutes.
2
Julienne/cut the Zha Tsai into 2" shreds. Place the shreds in a bowl of water and let soak 20-30 minutes; drain and set aside.
3
Heat 4 tbsp vegetable oil over medium high heat in a sauté pan or wok. Add minced garlic, ginger, scallions and toss well. Stir in the pork and cook until just done.
4
Add shredded Zha Tsai, 5 tbsp water, 1 tbsp sugar, 2 tsp sesame oil, and 1 tsp white pepper. Cook for 1-2 minutes or until liquid is slightly reduced. Add sliced Fresno chilies, stir, and turn off heat.
5
Serve with steamed white rice.
Instructions
1 1/2 lbs pork country ribs or loin cut into 2" shreds
2 tbsp rice wine
1 1/2 tbsp soy sauce
2 tbsp cornstarch
Marinade
12-oz can Szechuan preserved vegetables (Zha Tsai)
1 clove garlic finely minced
1 tsp finely minced ginger
3 scallions chopped
5 tbsp water
2 tsp sesame oil
1 tbsp sugar
1 tsp white pepper
Seasoning
4 tbsp vegetable oil
1 Fresno chili seeded and thinly sliced
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Szechuan Preserved Vegetables with Shredded Pork (Zha Tsai Rou Si)
Prep Time
30 min
Cooking Time
15 min
Rest Time
0 min
Total Time
45 min
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