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Pork & Pickled Mustard Greens

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This is a brilliant Pork & Pickled Mustard Greens recipe! The yummy Pork & Pickled Mustard Greens is often served for weekday dinners at home. It is no wonder that most of the family prefers to eat at home when I am preparing the Pork & Pickled Mustard Greens! Try it for yourself!
Ingredients
  Pork butt/Pork shoulder 1⁄2 Pound
  Rice wine/Dry sherry 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Water 1 Tablespoon
  Cornstarch 1⁄2 Teaspoon
  Sugar 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Chicken broth 3 Tablespoon
  Cornstarch 1 Teaspoon
  Sesame oil 1 Teaspoon
  Vegetable oil 1 Cup (16 tbs)
  Shredded pickled mustard greens 1⁄2 Cup (8 tbs)
  Shredded bamboo shoots 1⁄3 Cup (5.33 tbs)
  Fresh bean sprouts/Shredded green pepper 1⁄2 Cup (8 tbs)
  Shredded green onions 1 Tablespoon
  Chopped ginger root 1 Tablespoon (Fresh)
Directions

Slice pork into thin strips with a cleaver.
Cut strips into 1" x 1/2" shreds.
Mix marinade ingredients in a medium bowl.
Add pork shreds; mix well.
Let stand 20 minutes.
Mix ingredients for seasoning sauce in a small bowl; set aside.
Heat oil in a wok over high heat 1 minute.
Add marinated pork shreds.
Stir-fry until pork is no longer pink, about 2 minutes.
Remove pork shreds with a slotted spoon, draining well over wok; set aside.
Remove oil from wok.
except 3 tablespoons.
Heat oil remaining in wok over medium heat 30 seconds.
Add pickled mustard greens, bamboo shoots, carrot, bean sprouts or green pepper, green onion and ginger root.
Stir-fry until carrots are crisp-tender and ginger is fragrant, about 1 minute.
Add seasoning sauce and pork.
Stir-fry until sauce thickens slightly, about 1 minute.

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Pork

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Average: 4.2 (14 votes)