Wa wa cai (娃娃菜) with canned stewed pork (红烧排骨)
Prep time: 
Cook time: 
Total time: 
Serves: 3
  • 1 can of stewed pork
  • 1 packet of wa wa cai (they come in a pack of 3 small bunches)
  • 2 teaspoons minced garlic
  • 1 teaspoon oil
  1. Open the can of stewed pork and separate the pork from the gravy. Discard the bones and shred the meat using your fingertips.
  2. Filter out the oil from the gravy using oil filter paper. Set aside.
  3. Chop off the base of the vegetable then chop/tear the leaves of the veggie into bite size and cut the stems diagonally into about 2" segments. Separate the stems from the leaves.
  4. Heat oil in wok and stir fry the garlic till fragrant.
  5. Add the wa wa cai stems first to the wok as they take longer to cook. Stir fry for 1-2 minutes. Add some water if it gets too dry (start with 1 tablespoon)
  6. Add in the leaves.
  7. When the leaves have softened, add the gravy and let the veggie simmer on low heat in the gravy for about 1min before adding the stewed pork.
  8. Let the dish come to a boil before turning off the heat.
  9. Dish and serve.
Recipe by at http://simplymommie.com/2010/06/wa-wa-cai-%e5%a8%83%e5%a8%83%e8%8f%9c-with-canned-stewed-pork-%e7%ba%a2%e7%83%a7%e6%8e%92%e9%aa%a8.html