Stir-Fried Mustard Greens With Pork Slices 芥菜炒猪肉
Looks good and it tastes even better!
Not everybody likes mustard greens because this vegetable is slightly bitter, especially the outer leaves which are in a darker shades of green. However, it tastes great if you cook it just right and let it blend in with the rich sauces.
SK always buys the core of the mustard greens whenever he comes across them in the market. It is not as if you can buy the cores of mustard greens everyday. They appear to be seasonal. The market that we frequent usually pre-packed the cores of the mustard greens into plastic bags. They are sold by the bags and so no choosing is allowed.
500g mustard greens
150g pork ( cut into thin slices )
1 tbsp minced garlic
2 tbsp cooking oil
Marinade For Pork Slices
1 tsp shao hsing wine
2 tsp cornflour
In a bowl, add wine to the pork slices. Mix well. Then add the cornflour to the pork slices and mix thoroughly. Set aside.
Marinated pork slices
1 1/2 tbsp oyster sauce
1/2 tsp salt
1 tsp sugar
11/2 Chinese rice bowls water
Dissolve all the sauce ingredients in a large bowl
How To Soften The Mustard Green
In a pot, pour in 1 1/2 litres of water and add 1 tsp of lye water ( kan sooi in Cantonese ). Bring the water to the boil. Add in the mustard greens and stir and let it boil for about 5 minutes. Drain away the water and rinse the boiled mustard greens under a running tap to get rid of the lye odour. Set aside.
The cores of the mustard greens
1. In a wok, heat 2 tbsp cooking oil and saute the minced garlic till light brown and fragrant
2. Pour in the sauce ingredients and bring it to the boil. Reduce the flame to medium.
3. Add in the marinated pork slices and stir and let it simmer for 4 minutes
4. Add in the mustard greens and mix well with the pork slices and let it cook for another 2 minutes
5. Dish up and serve