Mustard Greens With Pork Stir Fried Recipes

CHINESE PICKLED MUSTARD GREENS (HAAM CHOY)

Steps:

• Trim the tough base off of the mustard greens, along with any yellow or brown portions of the leaves. To remove any dirt or sand, soak them in a large bowl of water for 10 minutes. Shake the vegetables to loosen the grit. Lift the vegetables out of the dirty water and rinse. Rinse the bowl, fill with fresh water, and repeat this process two more times. This cleaning step is very important.
• In a large pot, add 10 cups (2.4 liters) of water, bring to a boil, and turn the heat down to medium low. Stir in 1 ½ tablespoons (26g) of salt, until dissolved.
• Place the mustard greens into the simmering water 1 or 2 at a time, so they're completely submerged. Blanch for 30 seconds, rotating them to evenly heat them on all sides. Lift the mustard greens out of the water and transfer to a clean sheet pan to cool.
• Next, put the sliced ginger into the blanching water and bring the water back to a simmer. Once simmering, turn off the heat, and allow the liquid to cool to room temperature.
• Once the vegetables are cool enough to handle, pour off any excess water from your sheet pan and rub salt (2 ¼ teaspoons/13g per pound of mustard greens) all over the greens, getting into the inner stems and rubbing the salt evenly across each stem/leaf until it has dissolved.
• Place into a non-reactive bowl-stainless steel, enamel, ceramic, or glass work-and pour the ginger-infused blanching liquid over the vegetables. Place a large plate on top of the vegetables with a heavy pot (or a pot filled with water) on top to press them down and keep them submerged. Allow the greens to sit in the salted water for 24 hours at room temperature, covered with a clean towel or paper.
• Disinfect the jar by first washing it thoroughly. Wash your hands, and rinse the jar with boiling water. With clean hands or tongs, lift the mustard greens out of the brine solution and let any excess liquid drain for a few seconds.
• Squeeze the vegetables tightly. This removes spaces where air bubbles can form, and also makes them more compact. Place them into the jar along with the ginger slices. Do your best to squeeze the vegetables into the jar and distribute the ginger evenly. Reserve the brine, as you will be adding it to the jar momentarily.
• Measure 1 teaspoon (6g) salt and ¾ teaspoon (3g) sugar per pound of greens, and sprinkle on top of the vegetables in the jar. Measure out 2 tablespoons (30 ml) white vinegar per pound of vegetables, and pour it over the salt and sugar in the jar.
• Next, use a clean ladle to carefully transfer the brine into the jar until it is almost full. Check for air pockets that may be trapped near the bottom of the jar. Use a chopstick to move the mustard greens around to release any air bubbles. You can also cap the jar and move it around to coax air bubbles up to the top. Once you feel all air bubbles have been eliminated, fill the jar to the top to ensure that all of the greens are completely submerged in liquid.
• Take a 10- to 12-inch square piece of plastic wrap and fold it in half twice to make a neat smaller square. Place it over the jar, making sure there are no air bubbles under the plastic wrap. Screw the top on over the plastic wrap to create an airtight fit.
• Use a clean kitchen cloth to wipe any liquid from the jar and place a label on it with the date. Place the jar in a cool dark place for about 2 days, or until the mustard greens have turned from a bright green to a dull green.
• After the mustard greens turn a dull green (2 days), put them in the back of the refrigerator, and they should be ready to eat in 7 days.

STIR-FRIED CHINESE MUSTARD GREENS (XUELIHONG)

Steps:

• Heat the oil oil in a wok over medium heat. Add the garlic and chili peppers and cook for about a minute, being sure to avoid burning the garlic.
• Now add the mustard greens, turning the heat up to the highest setting. Add the sugar, sesame oil, and salt (and organic chicken bouillon if using). Stir and mix everything well.
• Cover the lid, and let it cook for about 45 seconds to a minute. Now uncover, stirring the greens one more time. Plate and serve immediately!

STIR-FRIED PORK WITH MUSTARD GREENS

Steps:

• Wash greens and discard tough stems.
• Bring a large pot of water to a boil, add greens and time 2 minutes.
• Drain and rinse with cold water to stop the cooking.
• Drain again, then cut greens into long diagonal strips.
• In a medium bowl, combine cornstarch and water.
• Stir in sugar, soy sauce and rice wine.
• Cut pork into thin slices and add to the mixture.
• Marinate about 20 minutes, stirring occasionally.
• Heat oil in a preheated wok or large heavy skillet over medium heat.
• Add black bean sauce and stir-fry 1 minute, then add pork and stir-fry 2 minutes.
• Add mustard greens and water.
• Mix well and simmer gently about 4 to 5 minutes, until pork is cooked through and greens are tender.
• Season with pepper and serve.

MUSTARD GREENS WITH PORK, STIR-FRIED

Steps:

• 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.
• Combine the cornstarch, sherry and sugar and mix well. Add the oyster and soy sauces and set aside.
• 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.

CREAMY MUSTARD PORK

Steps:

• Heat the oil in a large frying pan. Add the pork and fry for 2 minutes over a high heat. Toss in the onion, garlic and mushrooms and cook for 4-5 minutes, stirring occasionally.
• Stir in the crème frâiche and mustard, then tear in the basil. As soon as the crème frâiche has gone runny, remove the pan from the heat. Serve with rice and seasonal vegetables.

STIR-FRY MUSTARD GREENS WITH PORK AND DRY TOFU

Steps:

• In a wok, heat grape seed oil over medium. Sauté ginger and garlic for 20 seconds.
• Add pork and white pepper powder and combine well.
• Increase heat to high. Stir-fry pork until 80% is cooked. Add rice wine, soy bean paste, tofu and chili peppers. Continue to stir-fry until pork is completely cooked.
• Stir in mustard greens and the next five ingredients. Reduce heat to medium high. Cover and cook until green soybeans are completely cooked through, about 3-5 minutes.
• Uncover and turn off heat. Stir in sesame seed oil.
• Serve with steamed rice or boiled Chinese-style noodles.