Pork & Pickled Mustard Greens
|Pork butt/Pork shoulder||1⁄2 Pound|
|Rice wine/Dry sherry||1 Teaspoon|
|Chicken broth||3 Tablespoon|
|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)|
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.