Minced pork and vegetables with preserved olive leaves

It has been pouring heavily almost every day. Just didn’t want to get out to get food and I have some minced pork and vegetables at home. My mother gave me a bottle of Chinese preserved olive leaves.

Google: “Chinese olive vegetable is a condiment made of olives, preserved mustard vegetables, salt, and oil. It contains a very high amount of umami flavour and is most commonly used in fried rice, stir-fries, or as a condiment (it’s especially good mixed in with congee).”

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 also be added to noodles the next day. I am glad to be able to have food for the next few days. This a simple meal with rice, today. Let’s cook and enjoy with a glass of red wine this time for my Asian meal.


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
8-10 green beans, cut into bite size
4 Tbs Chinese 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 green beans cook for 5 minutes. Now add in about 1/4 c 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 vegetables. Then gives a couple of stirs. Check the seasoning. If needed salt add in.

When pork and vegetables are cooked, add in preserve olive leaves for about 2 minutes. Spoon onto serving bowl and serve with rice and a glass of red wine. Enjoy!!!!!




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