Mustard Greens With Pork, Stir-Fried

By Moira Hodgson

Published January 5, 1991

Total Time
30 minutes
Rating
4(46)
Comments
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Featured in: FOOD; Winter Greens Add a Touch of Color During the Winter

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Ingredients

Yield:4 servings

  • 1 ½ pounds young mustard greens

  • ¾ pound boneless pork loin, partly frozen

  • 1 tablespoon cornstarch

  • 2 tablespoons dry sherry

  • 1 teaspoon sugar

  • 1 tablespoon oyster sauce

  • 1 tablespoon soy sauce

  • 2 tablespoons peanut or vegetable oil

  • 1 tablespoon ginger root, minced

  • 1 clove garlic, minced

  • 3 scallions, white and green part, chopped

  • Coarse salt and freshly ground pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

14 grams carbs; 54 milligrams cholesterol; 284 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 15 grams fat; 6 grams fiber; 685 milligrams sodium; 24 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

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

  3. Step 3

    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.

Tip

  • this is good with rice

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Ratings

4 out of 5
46 user ratings
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Comments

Dave in SF

It was a Wednesday night and I had a bunch of mustard greens from the farmers market I needed to use up. I was looking around for something to do with them and found this recipe. It was excellent and very quick to prepare. The dish has great flavor and the greens really stand out. It says it serves 4 but I killed off half of it on my own in short order. Really good.

Laura G.

Had some leftover pork and some slightly spicy greens labeled by my farmers' market as "tender greens," and this recipe was the perfect jumping off point. Adapted the sauce to my pantry, with somewhat eclectic mixture: mirin (so no added sugar needed) and soy sauce; a tsp of sambal olek for some heat and acid; no oyster sauce; no cornstarch (dislike). Yummy!

Dave in SF

It was a Wednesday night and I had a bunch of mustard greens from the farmers market I needed to use up. I was looking around for something to do with them and found this recipe. It was excellent and very quick to prepare. The dish has great flavor and the greens really stand out. It says it serves 4 but I killed off half of it on my own in short order. Really good.

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