How could I utilize kiam chye other than using it in soups, braises and stir-fries? Then I came across this recipe -steamed minced pork with kiam chye -sounded interesting. The concept is very much like my favorite Cantonese dish where they put the dried salted fish (kiam yu 咸魚)
. So, salted mustard greens instead of dried salted fish seemed truly logical. Turned out very much as expected -delicious with plain steamed rice.