yummy light lunch :-)

This dish can be called pickled mustard greens soup or braised mustard greens. Today, I had a jar of pickled mustard greens and some crispy pork on hand. My daughter loves it when I make this because everything is simmered until tender, so I made it for her and the whole family to enjoy together.

Very good

I love the taste of honey mustard . But, the men in my house do not like the sweetness... so I made it with mirin! It turned into a superb and rich sweetness.Keep an eye on the heat level when sautéing the meat in Step 3. You can make this with chicken, seafood, or vegetables in place of the pork, and it will still taste delicious. For 2 servings. Recipe by Renbasu

This is my go-to item when I want to use up a lot of cabbage.Even though you'll be adding salt and pepper to each layer, try to limit the amount. I recommend layering the cabbage with the core at the bottom.Don't forget the sesame oil and black pepper as a finishing touch. Steaming over high heat will burn the bottom, so start with low-medium heat and gradually increase as necessary. For serving 4. Recipe by makkocafe

I received western mustard as a recipe tester and tried out a few recipes.If the lotus root is cut too thick, it won't cook through so slice thinly. Recipe by Shampoo hat

●The stimulating spiciness of the Sichuan pepper is delicious.●You can use the water from Steps 3-4 in various dishes. I made egg soup this time.●Don't mix the doubanjiang with the sauce ingredients. It will become more fragrant and savory if it's added first and cooked in the oil.●Cut the meat in hearty 5-10mm slices.●If you leave the meat in the pot to cool, it will be nice and juicy.●Please cook on high heat for a short time. Recipe by Cooking S Papa

Don't know where this recipe originated but my mother made this all the time when I was little. My kids swarmed to the table when we made this. You can use pork chops or pork steaks , depending on your personal preference. I prefer the steaks as they are not as "dry" as chops are. I will add photos the next time I make it.

The Chinese name for this dish is Mui Choy Kau Yoke. 'Mui Choy' means dried pickled vegetables (it's a type of mustard green preserved with salt or sugar and then dried), and 'Kau Yoke' means pork belly. A Chinese friend told me this translation, so I can't guarantee its accuracy, but that's what they said. This dish, when made by a master chef, involves meticulous steps, but today we'll make it in a simple, home-style way that's just as delicious.

I wanted to eat a lot of Chinese cabbage when it was in its peak season, so I did my own variation on a dish which was very popular at the time. I think there are many other ways to eat this!!There really are no special tricks or tips. It's really easy. The soup that comes out of the cabbage and pork belly is really delicious, so add some rice at the end to turn the remaining soup into a porridge. Recipe by Kanpa-nyu!!

My first attempt at making pulled pork was an absolute success. Tastes almost like ribs, but much juicier!