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Chinese: Stir-Fried Pork with Mustard Greens

Source of Recipe


From "The Chinese Kitchen," by Deh-Ta Hsiung






List of Ingredients



• About 10½ ounces mustard greens
  
• 1 teaspoon cornstarch combined with 1 teaspoon cold water
  
• ½ teaspoon sugar
  
• 2 teaspoons light soy sauce
  
• 1 teaspoon rice wine or water
  
• ¾ pound pork tenderloin
  
• 2 tablespoons vegetable oil
  
• 2 tablespoons black bean and garlic sauce
  
• About 2 tablespoons water
  
• Freshly ground black pepper
  






Instructions



1. Wash the greens and discard the tough stems. Bring a large pot of water to a boil, add the greens and time 2 minutes. Drain and rinse with cold water to stop the cooking. Drain again, then cut the greens into long diagonal strips.
   
   
2. In a medium bowl, combine the cornstarch and water. Stir in the sugar, soy sauce and rice wine. Cut the pork into thin slices and add to the mixture. Marinate about 20 minutes, stirring occasionally.
   
   
3. Heat the oil in a preheated wok or large heavy skillet over medium heat. Add the black bean sauce and stir-fry 1 minute, then add the pork and stir-fry 2 minutes. Add the mustard greens and water. Mix well and simmer gently about 4 to 5 minutes, until the pork is cooked through and the greens are tender. Season with pepper and serve.
   
   Makes 4 servings.