Cantonese people love steamed meat patties, especially this steamed minced pork with preserved vegetables, which is tender, juicy, nutritious, and delicious with rice.
I enjoy steamed dishes.
There are numerous variations of steamed pork patty in China, especially in Guangdong. One of my favorites is Steamed Pork Patty with Preserved Vegetables or mui choy steamed minced pork. I love this recipe for its health benefits and the convenience of preparation once the steamer is set up.
The rich aroma of the preserved vegetables infuses the pork, creating a dish that is not greasy and very satisfying. Don’t forget to cook extra rice to soak up all the delicious juices!
What is Meigan cai
Meigan cai, also known as mui choy in Cantonese, is a type of Chinese preserved vegetable consisting of dried mustard greens. Commonly used in Chinese cuisine, especially in regions like Zhejiang and Guangdong, meigan cai offers a distinct umami flavor with subtle sweet, and earthy undertones. It’s typically rehydrated before use and serves as a key seasoning or ingredient in various dishes such as steamed pork patties, braised pork belly with Meigan cai, and Mei Cai Kou Rou (Steamed Pork Belly).
Meigan cai comes in different forms, varying in sweetness and saltiness, and can be found either whole or pre-cut into small pieces, as I used in today’s recipe. If yours isn’t pre-cut, I recommend cutting it into smaller pieces. I purchase meigan cai from various suppliers and suggest tasting it for saltiness before cooking. If it’s too salty, you can extend the soaking time accordingly.
When preparing steamed pork patties, you might want to consider omitting extra salt to maintain a balanced flavor profile, much like I do in my recipe.
Ingredients
- 300g minced pork (70% lean, 30% fat)
- 50g Meigan cai
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp peanut oil
- 1 tsp cornstarch
- Chopped green onions for garnish
Instructions
- Prepare the Preserved Vegetables: Soak the preserved vegetables in water for 30 minutes. Rinse them again and drain well.
- Mince the Pork: Use a knife to finely chop the pork until minced. Add the soaked preserved vegetables and chop them together with the pork.
- Marinate the Pork: In a bowl, combine the minced pork and preserved vegetables with light soy sauce, oyster sauce, peanut oil, and cornstarch. Mix well and give the mixture a light massage with your hands for about 2 minutes until it feels slightly sticky. Then, grab the meat patty and smack it against the bowl a few times. This helps to improve the texture and ensure it holds together well.
- Shape the Patty: Form the mixture into a patty and place it in a bowl. Flatten it evenly to ensure it cooks uniformly.
- Steam the Patty: Bring water to a boil in a steamer. Place the bowl in the steamer and steam for 15 minutes.
- Finish and Serve: Garnish with chopped green onions. The steamed meat patty should be tender and juicy, perfect for serving with rice or noodles. Enjoy the savory juices that can be used as a delicious sauce for your meal.
Steamed Minced Pork with Preserved Vegetables
Ingredients
- 300 g minced pork 70% lean, 30% fat
- 50 g Meigan cai
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp peanut oil
- 1 tsp cornstarch
- Chopped green onions for garnish
Instructions
- Prepare the Preserved Vegetables: Soak the preserved vegetables in water for 30 minutes. Rinse them again and drain well.
- Mince the Pork: Use a knife to finely chop the pork until minced. Add the soaked preserved vegetables and chop them together with the pork.
- Marinate the Pork: In a bowl, combine the minced pork and preserved vegetables with light soy sauce, oyster sauce, peanut oil, and cornstarch. Mix well and give the mixture a light massage with your hands for about 2 minutes until it feels slightly sticky. Then, grab the meat patty and smack it against the bowl a few times. This helps to improve the texture and ensure it holds together well.
- Shape the Patty: Form the mixture into a patty and place it in a bowl. Flatten it evenly to ensure it cooks uniformly.
- Steam the Patty: Bring water to a boil in a steamer. Place the bowl in the steamer and steam for 15 minutes.
- Finish and Serve: Garnish with chopped green onions. The steamed meat patty should be tender and juicy, perfect for serving with rice or noodles. Enjoy the savory juices that can be used as a delicious sauce for your meal.
Living in the USA, Meigan Cai is difficult if not impossible to find. Can you recommend an alternative or a way to make it homemade? Thank you
Hi LisaS,
You can use Sichuan preserved mustard greens (Zha Cai) or Tianjin preserved vegetables as substitutes. If those are still hard to find, you might enjoy trying Steamed Minced Pork with Lotus Root instead—it has a very similar comforting flavor and texture. https://www.nanawithchopstick.com/steam-minced-pork-with-lotus-root/