Mustard Greens With Pork, Stir-Fried
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1½pounds young mustard greens
- ¾pound boneless pork loin, partly frozen
- 1tablespoon cornstarch
- 2tablespoons dry sherry
- 1teaspoon sugar
- 1tablespoon oyster sauce
- 1tablespoon soy sauce
- 2tablespoons peanut or vegetable oil
- 1tablespoon ginger root, minced
- 1clove garlic, minced
- 3scallions, white and green part, chopped
- Coarse salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
284 calories; 15 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 14 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 24 grams protein; 685 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Leaving the greens tied in a bunch, cut off half an inch of stem and chop the greens into three-inch lengths, separating stems from leafy part. Slice the pork thin, then shred.
- Step 2
Combine the cornstarch, sherry and sugar and mix well. Add the oyster and soy sauces and set aside.
- Step 3
Heat the oil in a wok or skillet. Add the ginger, garlic and scallions and stir-fry for 30 seconds. Add the pork and stir-fry for one minute. Add the mustard green stems and stir-fry for one minute. Add the leaves and stir-fry for 30 seconds, then add the sauce. Stir-fry for a few more seconds until well mixed. Serve immediately.
- this is good with rice
Private Notes
Comments
It was a Wednesday night and I had a bunch of mustard greens from the farmers market I needed to use up. I was looking around for something to do with them and found this recipe. It was excellent and very quick to prepare. The dish has great flavor and the greens really stand out. It says it serves 4 but I killed off half of it on my own in short order. Really good.
Had some leftover pork and some slightly spicy greens labeled by my farmers' market as "tender greens," and this recipe was the perfect jumping off point. Adapted the sauce to my pantry, with somewhat eclectic mixture: mirin (so no added sugar needed) and soy sauce; a tsp of sambal olek for some heat and acid; no oyster sauce; no cornstarch (dislike). Yummy!
It was a Wednesday night and I had a bunch of mustard greens from the farmers market I needed to use up. I was looking around for something to do with them and found this recipe. It was excellent and very quick to prepare. The dish has great flavor and the greens really stand out. It says it serves 4 but I killed off half of it on my own in short order. Really good.