Having bought a head of Zha Cai to decorate my post in the link, it seemed opportune to cook some of it. To tell you the truth, I've been a bit off my grub since I had my first Covid vaccine a few days ago. I don't know if that is just coincidence or not. I don't feel in the least unwell; just not hungry. It could be the weather.
Anyway, I just made a simple dish of pork and zhacai with garlic and scallions. The salty spicy flavours of the zha cai seemed to perk up my taste buds. I also added a little soy sauce and even less oyster sauce. The sweetness of the oyster sauce counter-balanced the salty pickle nicely. Served with rice.
Not the prettiest dish ever; but tasty.
Followed up with three jam doughnuts. As all good Sichuan people do!
