Sunday, November 28, 2021

Delightful Fried Meat and Pickled Vegetables

(Option to prepare either fried meats or pickled vegetables only)

This week’s recipe is fried meat and pickled vegetables, a fresh and nutritious meal bursting with taste and color. Pickled vegetables are excellent for gut flora because they are a source of probiotics. Eating these good bacteria is like tending to the garden in your stomach, and because I like to garden, I present today’s recipe in the same manner. It takes a little bit more time to season everything, but it is worth the effort and feeds a very satisfied family of four.

Note that it is best to prepare the pickled vegetables the day before you make this fried meat and pickled vegetables dish as their flavor is best if they can sit in the brine for at least 6 hours. 



4 servings

Prep time

40 minutes

Cooking time

20 minutes



  • Beef – 1 pound (400 g)

  • Garlic – 2 cloves

  • Ginger – 2 slices

  • Oil – 3 Tbsp

  • Cooking wine – 1 Tbsp

  • Beef Marinade
  • Ginger juice – 1 Tbsp

  • Soy sauce – 1 ½  Tbsp

  • Black bean paste – 1 Tbsp

  • Egg white – 1

  • Pepper – 1 pinch

  • Oil – 1 ½ Tbsp

  • Parsley leaves – A few

  • Cornstarch – 1 ½ Tbsp



  • Chicken – 1 pound (400 g)

  • Ginger – 2 slices

  • Spring onion – 1

  • Oil – 3 tbsp

  • Cooking wine – 1 tbsp

  • Chicken Marinade
  • Soy sauce – 1 tbsp

  • Sesame oil – 1 tbsp

  • Ginger juice – 1 tbsp

  • Cooking wine – 1 tbsp

  • Salt – ¾ tsp

  • Cornstarch – 1 ½  tbsp


  • Slice both types of meat, across the grain.
  • Tenderize slightly with back of knife. 
  • Marinate the meat. Cover with cling wrap and leave for about 30 minutes (longer if possible).
  • Use oil to fry ginger and garlic till fragrant. 
  • Add in beef to fry. Sprinkle in some cooking wine. 
  • When cooked, remove and put aside.
  • Use oil to fry ginger and spring onion till fragrant.
  • Add in chicken to fry. Sprinkle in some cooking wine. 
  • When cooked, remove and put aside.

Pickled vegetables


  • Carrot (small, cut into strips) – 1

  • Red onion (thin slice) – 1

  • Cucumber (cut into strips) – 1

  • Red cabbage leaves (cut into strips) – 2

  • White cabbage leaves (cut into strips) – 2

  • White radish (small, cut into strips) – 1

  • Chili (small, cut into strips) – 1


  • Put vegetables in individual bowls (except chili).
  • Add one teaspoon of salt in each bowl and mix thoroughly
    with the vegetables. Marinate for about 30 minutes.
  • In the meantime, prepare pickling solution by mixing together:
    Vinegar – ½ cup
    Water – 1 ½ cups
    Raw sugar – ½ cup
    Salt – ½ tsp
  • Heat pickling solution to boil and leave aside to cool down.
  • After 30 minutes, there will be brine from the vegetables in the bowls (except red onion).
  • Gently squeeze the vegetables and drain away the brine. Rinse with water.
  • Pour pickling solution into individual bowls.
  • Add chili into bowl with white radish.
  • Cover all bowls with cling wrap and pickle for at least 6 hours. (Pickled vegetables are usually prepared earlier for satisfactory flavor).
Vegetables for fried meat and pickled vegetables.
Vegetables after being marinated with salt. (Image: Jenny Low / Nspirement)
Pickling solution for fried meat and pickled vegetables.
Pickling solution. (Image: Jenny Low / Nspirement)
Pickled vegetables for fried meat and pickled vegetables.
Vegetables in the pickling solution. (Image: Jenny Low / Nspirement)

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Jenny Low
Jenny is from Malaysia but lives in beautiful Melbourne Australia. When she isn't cooking up a storm in the kitchen, she enjoys spending the time to nurture her garden.

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