Steamed Pork Patty with Preserved Mustard Greens

Rinse the preserved mustard greens to wash off any grit. Soak in lightly salted water for 10 minutes. Rinse, squeeze dry and finely dice. Stir-fry over medium-low heat in a dry wok (no oil) until fragrant. Let cool slightly, then mix in the marinade and set aside.

Mix the minced pork with its marinade, adding the water a little at a time so the pork absorbs it easily. Add the diced water chestnuts and minced ginger, stirring in one direction. Rest for 20 minutes, then mix in the marinated preserved mustard greens.

Spread the pork mixture in a shallow dish and smooth the surface. Poke a few even holes with chopsticks. Cover with foil. Steam over high heat in a wok over water for 10-12 minutes, depending on the dish's material and size. Turn off the heat and let the patty rest in the wok for 5 minutes, then remove. Serve hot.