Spicy Pork And Mustard Greens Soup Recipes

SPICY PORK AND MUSTARD GREEN SOUP

Spicy Pork and Mustard Green Soup image

Provided by Alison Roman

Categories Soup/Stew Leafy Green Pork Sauté Dinner Lunch Mustard Greens Noodle Simmer Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 14

Ingredients

1/2 pound ground pork
2 garlic cloves, finely chopped
2 teaspoons finely grated peeled ginger
1 teaspoon Sichuan peppercorns, crushed
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon cumin seeds, coarsely chopped
1 tablespoon vegetable oil
Kosher salt, freshly ground black pepper
4 cups low-sodium chicken broth
1 bunch mustard greens, torn (about 4 cups)
4 scallions, thinly sliced
2 tablespoons reduced-sodium soy sauce
1 teaspoon fish sauce (such as nam pla or nuoc nam)
8 ounces wide rice noodles

Steps:

Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon, until browned and cooked through, 8-10 minutes.
Add broth and bring to a boil; reduce heat and simmer until flavors meld, 8-10 minutes. Add mustard greens, scallions, soy sauce, and fish sauce and cook, stirring occasionally, until greens are tender, 5-8 minutes; season with salt and black pepper.
Meanwhile, cook noodles according to package directions; drain.
Divide noodles among bowls and ladle soup over.

MUSTARD GREENS WITH PORK, STIR-FRIED

Mustard Greens With Pork, Stir-Fried image

Provided by Moira Hodgson

Categories dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 pounds young mustard greens
3/4 pound boneless pork loin, partly frozen
1 tablespoon cornstarch
2 tablespoons dry sherry
1 teaspoon sugar
1 tablespoon oyster sauce
1 tablespoon soy sauce
2 tablespoons peanut or vegetable oil
1 tablespoon ginger root, minced
1 clove garlic, minced
3 scallions, white and green part, chopped
Coarse salt and freshly ground pepper to taste

Steps:

Leaving the greens tied in a bunch, cut off half an inch of stem and chop the greens into three-inch lengths, separating stems from leafy part. Slice the pork thin, then shred.
Combine the cornstarch, sherry and sugar and mix well. Add the oyster and soy sauces and set aside.
Heat the oil in a wok or skillet. Add the ginger, garlic and scallions and stir-fry for 30 seconds. Add the pork and stir-fry for one minute. Add the mustard green stems and stir-fry for one minute. Add the leaves and stir-fry for 30 seconds, then add the sauce. Stir-fry for a few more seconds until well mixed. Serve immediately.

Nutrition Facts : @context http, Calories 284, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 6 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 687 milligrams, Sugar 4 grams, TransFat 0 grams

SPICY PORK AND MUSTARD GREENS SOUP RECIPE

Spicy Pork and Mustard Greens Soup Recipe image

Provided by á-167595

Number Of Ingredients 14

Ingredients

1 pound ground pork tenderloin
2 cloves garlic, finely chopped
1 T finely grated fresh ginger
1 t Sichuan peppercorns, crushed
1 t crushed red pepper flakes
1 t crushed cumin seeds
1 T canola oil
s & p
4 C chicken broth
4 C packed torn mustard greens
4 green onions, thinly sliced
2 T soy sauce
1 t fish sauce
8 oz. wide rice noodles

Steps:

Mix pork, garlic, ginger, peppercorns, red pepper flakes and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture. Season with s & p. Cook, breaking up, until browned and cooked through, 8 - 10 minutes. Add broth and bring to a boil. Reduce heat and simmer until flavors meld, 8 to 10 minutes. Add all but noodles until greens are tender, 5 to 8 minutes. Season with s & p. Cook noodles according to package directions; drain. Divide noodles among bowls and ladle soup over.

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