Stir Fried Pork With Mustard Greens Recipes

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STIR-FRY MUSTARD GREENS WITH PORK AND DRY TOFU



Stir-Fry Mustard Greens With Pork and Dry Tofu image

Make and share this Stir-Fry Mustard Greens With Pork and Dry Tofu recipe from Food.com.

Provided by RuPei

Categories     Pork

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 16

1/4 cup grapeseed oil
2 tablespoons ginger, minced
2 tablespoons garlic, minced
1 lb ground pork
2 teaspoons white pepper powder
2 tablespoons chinese cooking rice wine (cooking michiu)
2 teaspoons hot soy bean paste
2 (8 ounce) packages spiced dry tofu, cut into small cubes (five-spice tofu)
3 small red chili peppers, finely chopped, seeded if prefer
1 1/2 lbs frozen mustard greens
3 tablespoons aged soy sauce
1 1/2 teaspoons low sodium salt (to taste)
1 teaspoon chinese black vinegar
2 1/2 tablespoons white sugar
1 cup green soybeans (optional) or 1 cup lima beans (optional)
2 tablespoons sesame seed oil

Steps:

  • In a wok, heat grape seed oil over medium. Sauté ginger and garlic for 20 seconds.
  • Add pork and white pepper powder and combine well.
  • Increase heat to high. Stir-fry pork until 80% is cooked. Add rice wine, soy bean paste, tofu and chili peppers. Continue to stir-fry until pork is completely cooked.
  • Stir in mustard greens and the next five ingredients. Reduce heat to medium high. Cover and cook until green soybeans are completely cooked through, about 3-5 minutes.
  • Uncover and turn off heat. Stir in sesame seed oil.
  • Serve with steamed rice or boiled Chinese-style noodles.

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

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

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