Pork and Sour Vegetable Stir-Fry (酸菜肉末)
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
SOAK
2 hrs
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Total Time
2 hrs 10 mins
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Servings
4
-
Calories
402 kcal
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Course
Main Course
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Cuisine
Chinese
Pork and Sour Vegetable Stir-Fry (酸菜肉末)
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A quick and easy dish bursting with flavors, Chinese pork and sour vegetable stir-fry is versatile and pairs well with many staples.
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Ingredients
- 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
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Instructions
Prepare the vegetable
- Rinse pickled mustard greens under running water. Then soak them in plenty of water for 2 hours or overnight (see note 3).
- Drain and squeeze out any excess water. Cut them into tiny pieces.
Fry the pork
- Heat 1½ tablespoons of oil in a wok or a large skillet over high heat. Stir in the ground pork.
- Use a spatula to break and loosen any large lumps, and toss to fry until the meat loses its pink color.
- Add Shaoxing rice wine, light soy sauce, and dark soy sauce. Stir fry for 10 more seconds then dish out and set aside.
Combine the dish
- 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.
- 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.
- Add sesame oil, sugar, white pepper, and the remaining scallions. Give everything a thorough stir before dishing out to serve.
Notes
- To substitute pickled mustard greens, you may use other types of Chinese “sour vegetables”, such as pickled cabbage, pickled napa cabbage, pickled radish/daikon, or pickled asparagus beans/long beans.
- No matter which meat you use, it’s better to choose ground meat with a high fat content.
- Pickled mustard greens of different brands vary in their flavor intensity. So the required soaking time may differ. Taste and adjust if unsure.
Nutrition Information
Show Details
Serving
1serving
Calories
402kcal
(20%)
Carbohydrates
6g
(2%)
Protein
21g
(42%)
Fat
32g
(49%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
7g
Monounsaturated Fat
13g
Trans Fat
0.3g
Cholesterol
82mg
(27%)
Sodium
580mg
(24%)
Potassium
910mg
(26%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
189IU
(4%)
Vitamin C
3mg
(3%)
Calcium
56mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 402kcal | 20% |
| Carbohydrates | 6g | 2% |
| Protein | 21g | 42% |
| Fat | 32g | 49% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 82mg | 27% |
| Sodium | 580mg | 24% |
| Potassium | 910mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 189IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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