Hong Kong Leftover Stir-Fry (Mei Chum Siu Chow)

300g leftover cooked meat, seafood or tofu (or 300g squid, scored and cut into bite-sized pieces)
80g pickled mustard greens (gai choy), finely chopped
30g dried shrimp, soaked in hot water for 10 minutes and drained
4 garlic cloves, roughly chopped
1 red chilli, roughly chopped
100g Chinese flowering chives (or garlic chives), cut into 5cm lengths
2 tablespoons vegetable oil

The Sauce

1 tablespoon chilli bean paste (doubanjiang)
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 teaspoon sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil
100ml chicken stock

PREPARATION

1. Finely chop the pickled mustard greens, roughly chop the garlic and chilli, soak the dried shrimp in hot water for 10 minutes, then drain well. If using squid, score the inside in a criss-cross pattern before cutting it into bite-sized pieces. Cut the flowering chives into 5cm lengths. In a small bowl, mix together the chilli bean paste, hoisin sauce, oyster sauce, light soy sauce, sugar, rice vinegar and sesame oil. Keep the chicken stock separate.

COOKING

1. Heat a wok over a very high heat until smoking.
2. Add the vegetable oil.
3. Stir-fry the garlic and chilli until fragrant and the chilli skin begins to blister.
4. Add the pickled mustard greens and stir-fry for about 1 minute.
5. Stir in the soaked dried shrimp and continue cooking for 2–3 minutes, allowing them to flavour the oil.
6. Push everything to one side of the wok, add a little extra oil if needed, then add your protein and sear quickly over the highest heat.
7. Add the flowering chives and toss everything together.
8. Allow the wok to become smoking hot again before pouring the stir-fry sauce around the edge of the wok.
9. Toss gently until the sauce caramelises and coats all the ingredients.
10. Pour in the chicken stock and allow it to come to a vigorous boil.
11. Toss once more until lightly glazed, then serve immediately with steamed rice.

School of Wok Tips

• The preserved mustard greens and dried shrimp are the true flavour base of this dish—don't rush this stage of the cooking.
• If you can't find pickled mustard greens, chopped capers or finely diced gherkins provide a surprisingly effective substitute.
• Pour the sauce around the edge of the hot wok rather than directly onto the food to create extra caramelisation and wok flavour.
• This recipe is designed for flexibility—leftover roast meats, cooked seafood, tofu or mixed vegetables all work beautifully.

FAQs

What does "Mei Chum Siu Chow" mean?
It's a style of Hong Kong stir-fry commonly served in dai pai dong street restaurants, built around preserved ingredients and whatever fresh proteins or leftovers are available.

Can I use different proteins?
Absolutely. Chicken, pork, beef, prawns, tofu or any leftover cooked meat all work well. The preserved ingredients provide most of the flavour.

What are pickled mustard greens?
They're a traditional Chinese preserved vegetable with a tangy, savoury flavour that adds depth and complexity to stir-fries. If unavailable, capers or finely chopped gherkins can provide a similar punch of acidity.