Low Sodium Chinese-Style Steamed Pork with Preserved Vegetables
Delight in the comforting flavors of this **Low Sodium Chinese-Style Steamed Pork with Preserved Vegetables**, a healthier twist on a beloved classic. This dish features tender, seasoned ground pork mixed with finely chopped Sichuan preserved vegetables, bringing a subtle umami depth without overwhelming saltiness. Minced ginger, garlic, low sodium soy sauce, and fragrant Shaoxing wine create a balanced, aromatic profile, while a touch of sesame oil adds richness. Steamed to perfection, this recipe uses gentle cooking to maintain moisture and enhance flavor while keeping the dish light and nutritious. Perfectly paired with steamed rice, this low sodium version of a traditional Chinese side dish is ideal for anyone seeking heart-healthy options without sacrificing taste. Ready in just 45 minutes, it’s an approachable recipe for busy weeknights or a well-rounded addition to any homemade Chinese meal spread!
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Recipe Information
Ingredients
- 400 grams Lean ground pork
- 100 grams Sichuan preserved vegetable (rinsed)
- 1 tablespoon Fresh ginger (finely minced)
- 2 cloves Garlic (finely minced)
- 1 tablespoon Low sodium soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon Sesame oil
- 0.5 teaspoon White pepper
- 1 tablespoon Cornstarch
- 2 stalks Scallion (chopped)
Instructions
Rinse the Sichuan preserved vegetable under cold running water to remove excess salt. Finely chop and set aside.
In a large mixing bowl, combine the ground pork, minced ginger, minced garlic, low sodium soy sauce, Shaoxing wine, sesame oil, white pepper, and cornstarch.
Add the chopped preserved vegetable into the pork mixture and mix thoroughly until well combined.
Transfer the pork mixture into a shallow, heatproof dish, spreading it out evenly.
Prepare a steamer by filling a large pot or wok with water and placing a steaming rack over it. Ensure the water does not touch the rack.
Bring the water to a rolling boil over high heat.
Once boiling, carefully place the dish with the pork mixture onto the steaming rack. Cover with a lid.
Steam the pork over medium-high heat for about 25-30 minutes, or until the pork is fully cooked and firm to the touch.
Remove the dish from the steamer and let it cool slightly.
Garnish the pork with chopped scallions before serving.
Serve the steamed pork dish hot, accompanied by steamed rice.
Nutrition Facts
Calories |
1188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.4 g | 109% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 2027 mg | 88% | |
| Total Carbohydrate | 18.0 g | 7% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 1.4 g | ||
| Protein | 88.4 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1644 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
