Stewed Ham and Mustard Greens in a Clay Pot Recipe

Ingredients :

225 g

225 g

6

50 g

1 cup

4 slices

1 cup

Sauce

1 tablespoon

1 tablespoon

1 teaspoon

1 teaspoon

1 teaspoon

2 teaspoons

Mustard greens

Cabbage

Medium black mushrooms

Chinese ham

Peanut oil

Fresh ginger

Chicken stock

Oyster sauce

Light soy sauce

Dark soy sauce

Sugar

Sesame oil

Chinese yellow wine

• Cut the mustard green into pieces 2X5cm and cut the cabbage into strips the same size.

• Soak the mushrooms in hot water for 30 minutes.

• Remove and discard the stems and cut each cap into half.

• Heat the oil and fry the cabbage for 1 minute.

• Drain well and set aside.

• Fry the mustard greens for 1 minute.

• Drain and set aside.

• Heat 2 tablespoons oil in a clay pot or casserole and add the mushrooms, cabbage and mustard greens.

• Place the ham on top but do not mix.

• Add the chicken stock and bring to the boil, reduce the heat and simmer for 30-45 minutes.

• Add the sauce ingredients and simmer for 2 minutes.

• Serve in the clay pot or casserole.