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