Crispy Pork and Pickled Mustard Greens Stir Fry
Crispy Pork and Pickled Mustard Greens Stir Fry is perfect with rice! Use store-bought ingredients so that only takes 15 minutes from start to finish.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 1 kg crispy pork belly ((we get it from Chinese BBQ meat shops))
- 2+1/2 US cup pickled mustard greens ((we get it from Asian supermarkets))
- 4 clove garlic ((finely chopped))
- 1 tbsp sugar ((or to taste))
- 1/4 tsp salt ((or to taste))
- 3/4 tbsp chicken bouillon powder
- 1+1/2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 3 tbsp oil
Instructions
- 1
Cut the vegetables into strips, roughly 5mm (0.2") thick or to preference.
- 2
Heat up a pan on high and pour in half the oil. When hot, turn the heat to low and add half the garlic. Stir for 30 seconds or until fragrant.
- 3
Increase the heat back up to high and throw the greens in. Mix for 30 seconds along with the sugar and half the chicken bouillon powder.Transfer into a bowl while you cook the meat.
- 4
Pour the remaining oil in and turn the heat down to low. Add the rest of the garlic in and cook for 30 seconds. Turn the heat up to high, then put the meat in.
- 5
Season with the oyster sauce, light soy sauce, salt and remaining chicken bouillon powder. Mix well for 30 seconds.
- 6
Add the vegetables back in and toss everything together for 30 seconds or until combined.
- 7
Serve immediately as is with rice!