I cook this dish quite often for potluck occasions. It’s comfortable food, so it’s quite welcome by children. It looks “dirty” because of the finely chopped fermented mustard green leaves.
Ingredients
- 1 bag Fermented Mustard Green Leaves
- 1 lb Ground Pork
- 4 cloves Garlic Chopped
- 1 tbsp Shao Hsing Cooking Wine (or Gluten Free Mirin Cooking Wine)
- 1 tbsp Sesame Oil
- 1/3 cup Oil
- 1 tbsp Sugar
Serving: 4 People
Instructions:
Step 1
Soak the fermented mustard green leaves in water right before cooking to get rid of the extra salt. Chop the garlic.
Step 2
Heat the wok with medium high heat. Meanwhile, add the chopped garlic. Before garlic turns brown, add the pork. Stir the pork to make it more crumbly.
Step 3
When pork turns brown, add cooking wine. Stir evenly, then add sesame oil. Stir evenly.
Step 4
Drain the mustard green leaves. Press the leaves to get rid of the extra water. Then add to the pork. (My drainer in the photo is small, so I have to repeat it multiple times.)
Step 5
Stir the pork with mustard green leaves evenly. Stirring also helps the dish evaporate. We don’t want this dish to be watery. The authentic way requires adding some sugar while stirring .
Step 6
Top this stir- fried pork and mustard green leaves on white rice, or the better way is to mix them with rice, then enjoy.
Hungry Asian Market 
Leave a comment