5.0 from 6 votes
Pork and Sour Vegetable Stir-Fry (酸菜肉末)
A quick and easy dish bursting with flavors, Chinese pork and sour vegetable stir-fry is versatile and pairs well with many staples.
Prep Time
5 mins
Cook Time
5 mins
SOAK
2 hrs
Total Time
2 hrs 10 mins
Servings: 4
Calories: 402 kcal
Course:
Main Course
Cuisine:
Chinese
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 talk 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
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.
Cup of Yum
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
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
% 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.