Ingredients
- 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
- Nutritional Information
Nutritional analysis per serving (4 servings)
280 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 23 grams protein; 54 milligrams cholesterol; 419 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- 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.
- this is good with rice
Dining and Cooking