Stir Fry Minced Pork Pickle Mustard Green 梅菜炒豬肉

Stir Fry Minced Pork with Pickle Mustard Green 梅菜炒豬肉

Ingredients:

For minced pork

  • 1 piece pork shoulder or boneless pork chops, 1 - 1 1/2 lb (0.5 - 0.75 kg);
  • 1 lb (0.5 kg) pickled mustard green, soak, clean and drain;
  • 1 tablespoon minced ginger, (1 piece of ginger, about 4 oz (120 g), peel and mince to small cubes);
  • 2 tablespoons vegetable oil;
  • 1 teaspoon cane sugar.

For marinate

  • 1/4 teaspoon corn starch;
  • 1 teaspoon liquid aminos/soy sauce;
  • 2 teaspoons dark soy.

For thickening sauce

  • 1 teaspoon corn starch;
  • 1/2 teaspoon sugar;
  • 1/4 cup (60 mi) water;
  • 1 tablespoon liquid aminos/soy sauce;
  • 1 tablespoon dark soy.

Recipe:

Serving for 4

  1. Clean pork, pat dry and mince;
  2. Soak pickled mustard green for 1/2 hour, clean and drain;
  3. Cut into 1/4” (0.5 cm) cubes;
  4. Add minced ginger, cornstarch, sugar, Liquid Aminos and dark soy to minced pork, mix well;
  5. Set aside to marinate;
  6. Dry pickled mustard green in a wok/sauté pan over medium heat, no oil;
  7. Add 1 tablespoon vegetable oil and stir fry;
  8. Add 1 teaspoon sugar;
  9. Take it out and set aside;
  10. Add 1 tablespoon vegetable oil;
  11. Place marinated minced pork when it gets hot;
  12. Do not break apart, give it a chance to brown;
  13. Turn minced pork up side down and brown the other side;
  14. Break it apart and cook through;
  15. Cover for a minute;
  16. Stir thickening sauce and add in the middle;
  17. Mix in pickled mustard green when thickening sauce comes back to a boil;
  18. Plate pork with rice, serve hot.

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