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Pork & Pickled Mustard Greens Recipe
|Pork butt/Pork shoulder||1⁄2 Pound|
|Rice wine/Dry sherry||1 Teaspoon|
|Chicken broth||3 Tablespoon|
|Sesame oil||1 Teaspoon|
|Vegetable oil||1 Cup (16 tbs)|
|Shredded pickled mustard greens||1⁄2 Cup (8 tbs)|
|Shredded bamboo shoots||1⁄3 Cup (5.33 tbs)|
|Fresh bean sprouts/Shredded green pepper||1⁄2 Cup (8 tbs)|
|Shredded green onions||1 Tablespoon|
|Chopped ginger root||1 Tablespoon (Fresh)|
Serving size: Complete recipe
Calories 2500 Calories from Fat 2221
% Daily Value*
Total Fat 251 g385.4%
Saturated Fat 38.2 g191.2%
Trans Fat 0.2 g
Cholesterol 140.6 mg
Sodium 4100 mg170.8%
Total Carbohydrates 25 g8.4%
Dietary Fiber 6.1 g24.5%
Sugars 3.9 g
Protein 42 g84.9%
Vitamin A 48% Vitamin C 25.5%
Calcium 23.1% Iron 43.4%
*Based on a 2000 Calorie diet
Cut strips into 1" x 1/2" shreds.
Mix marinade ingredients in a medium bowl.
Add pork shreds; mix well.
Let stand 20 minutes.
Mix ingredients for seasoning sauce in a small bowl; set aside.
Heat oil in a wok over high heat 1 minute.
Add marinated pork shreds.
Stir-fry until pork is no longer pink, about 2 minutes.
Remove pork shreds with a slotted spoon, draining well over wok; set aside.
Remove oil from wok.
except 3 tablespoons.
Heat oil remaining in wok over medium heat 30 seconds.
Add pickled mustard greens, bamboo shoots, carrot, bean sprouts or green pepper, green onion and ginger root.
Stir-fry until carrots are crisp-tender and ginger is fragrant, about 1 minute.
Add seasoning sauce and pork.
Stir-fry until sauce thickens slightly, about 1 minute.