top of page

Stir-Fried ChoySum with Pork


Pork Collat Butt (sliced)                     200 g

Flowering Chinese Cabbage              350 g


Viet Huong "Flying Lion" Fish Sauce     1.5 tsp.​

Sugar                                                           1/2 tsp.

Ginger                                                         1 slice

Xiao Hing Wine                                         1 tsp.

Corn Starch                                               1/2 tsp.


  1. Add seasoning into the pork collat butt, mix well and marinate for 20 minutes.

  2. Heat 1/2 tsp of oil in pan, add ginger, then add meat.

  3. Add Flowering Chinese Cabbage to fry with meats when the meats are half-done.

  4. Add 1 tsp of Viet Huong "Flying Lion" Fish Sauce to fry with.

  5. DONE!

bottom of page