Pork and Sour Vegetable Stir-Fry (酸菜肉末)
A quick and easy dish bursting with flavors, Chinese pork and sour vegetable stir-fry is versatile and pairs well with many staples.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 9 oz pickled mustard greens (see note 1)
- 2 tablespoon neutral cooking oil (divided)
- 1 lb ground pork (see note 2)
- 1 tablespoon Shaoxing rice wine
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 2 stalk scallions (finely chopped)
- 3 clove garlic (minced)
- 1 teaspoon minced ginger
- Chilies (dried or fresh ones, to taste)
- 1 teaspoon sesame oil
- ½ teaspoon sugar
- ⅛ teaspoon ground white pepper
Instructions
- 1
Prepare the vegetable
- 2
Rinse pickled mustard greens under running water. Then soak them in plenty of water for 2 hours or overnight (see note 3).
- 3
Drain and squeeze out any excess water. Cut them into tiny pieces.
- 4
Fry the pork
- 5
Heat 1½ tablespoons of oil in a wok or a large skillet over high heat. Stir in the ground pork.
- 6
Use a spatula to break and loosen any large lumps, and toss to fry until the meat loses its pink color.
- 7
Add Shaoxing rice wine, light soy sauce, and dark soy sauce. Stir fry for 10 more seconds then dish out and set aside.
- 8
Combine the dish
- 9
Pour the remaining ½ tablespoon of oil into the wok/skillet. Add most of the scallions (keep some for garnishing), garlic, ginger, and chilies. Sizzle until fragrant.
- 10
Put in the chopped pickled mustard greens. Toss for one and a half minutes or so. Then put the pork back into the wok. Mix and fry for a further 30 seconds.
- 11
Add sesame oil, sugar, white pepper, and the remaining scallions. Give everything a thorough stir before dishing out to serve.