Minced pork and vegetables preserved olive leaves with corns

Here’s another minced pork and vegetables dish. Pork is versatile, can be cooked in many ways as well as can be added with most vegetables. I am just loving pork minced as it can be added to noodles the next day or even wrap in rice paper rolls however the vegetables for rice paper rolls would vary from many dishes.

Today, I am adding preserved olive leaves as I have some left. Getting rid of it to get a new batch and added flavour to the pork. The baby corns in can is on sale, obviously I grab 4 cans as it’s useful and can keep for a few weeks to two months. My minced pork is given a lift in term of colour, texture and taste. It’s comforting and delicious. Enjoy!!!!


Pork marinade

500 g minced pork
4 Tbs oil
3-4 Tbs Shoa Xing Chinese cooking wine
2 Tbs light soy sauce
1 Tbs oyster sauce
1 Tbs minced garlic
1 Tbs corn flour
white pepper
a pinch of salt (OPT)


2 carrots, cut into bite size
175 g green peas
1 can baby corns
4-6 Tbs preserved olive leaves


Heat pan on medium heat add 4 Tbs oil. Once oil is hot add garlic, fry until fragrant about 1 minute. Add pork, fry breaking up as you fry it. Add soy sauce, oyster sauce and pepper. Continue to toss around until it browned and pork is cooked about 5 minutes.

Next add the carrots and preserved olives leaves fry for 2 minutes. Now add in a bit of water and Shoa Xing, mixing well about 5 minutes. Next mix cornflour with 4 Tbs water in a cup until no lump. Then pour into the pork and carrots. Then gives a couple of stirs. Check the seasoning. If needed salt add in.

When pork and carrots are cooked, add in peas and baby corns cook for about 3 minutes. Spoon onto serving bowl and serve with rice and a glass of white wine. Enjoy!!!!!




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