Whenever this classic Chinese dish, Stir Fried Shredded Beef with Preserved Vegetableis put in front of me, I’d definitely eat more rice. You can’t image how tasty the sweet and sour preserved vegetable would be, that goes so well with the tender stir-fried beef.
In Chinese cooking, there is a variety of preserved vegetables that can be used. For this dish, it has to use the one that is also known as pickled Chinese mustard (味菜 or 酸菜, Suan Cai), fermented by pickling with salt and brine. To prepare the suan cai, it only involves three steps: soaking in salted water, rinse with plenty of water and stir-frying with vinegar and sugar to adjust the taste to preference. I learned the trick from my mother-in-law, who is experienced in cooking suan cai.
When it comes to cooking suan cai, an important note for all my readers who love Chinese cuisine: we have to use the stainless steel wok or pan to cook it for the sake of health, because stainless steel won’t react to vinegar at any temperature
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