Stir-fry Kiam Chye(Preserved Green Mustard) with Minced Pork and Chili

I love stir-fry kiam chye (preserved green mustard) with chili and minced meat.This dish is best pairing with "jook"( porridge or congee).Preserved green mustard is an inexpensive vegetables that we can get in any Asian or Chinese grocery store.On top of that we don't have to worried about the shelf life for this vegetables..I always spare few packet of preserved green mustard in my fridge for raining day..When I was having cold and flu,all I want to eat is this type of comfort food.This preserved green mustard is really handy not to said it's easy and simple to cook..One word:delicious!!

Ingredients:

2 packs of preserved green mustard(kiam chye)wash and diced small
4 cloves fresh garlic,peeled and minced
300 gm minced pork
2 long red chili,sliced thin
3 tbsp sugar
2 tbsp cooking oil

Method:

1:Soak preserved green mustard in cold water for 20 minutes to wash out the extra saltiness.Squessh preserved mustard dry before diced small.
2:Heat skillet at medium high heat with oil and garlic.Fry garlic until fragrant,add in minced pork and cut chili.Stir-fry both ingredients for 2 minutes before add in kiam chye and sugar.
3:Keep stiring all the ingredients well for another 10-15 minutes or until it's almost dry.The kiam chye tend to release some liquid when frying..
4:Check the seasoning..If the kiam chye is still salty,do not add in salt,maybe add in another 1 tbsp sugar.Remove from heat.Serve warm with porridge or steamed white rice.