Shredded Pork with Pickled Mustard Greens
A Zhejiang-style dish featuring tender shredded pork and crisp pickled mustard greens, with a savory, fresh flavor and a hint of spice.
Ingredients
Lean pork (shredded, marinated with a pinch of salt, cooking wine, and cornstarch slurry)
100 g
Pickled mustard greens (cut into 3 cm segments)
100 g
Sichuan Pixian doubanjiang (broad bean paste)
5 g
Bell pepper (cleaned and shredded)
50 g
Soy sauce
20 g
Cooking wine
10 g
Salt
to taste
MSG
to taste
Cornstarch slurry
to taste
Vegetable oil
to taste
Instructions
1
Step 1
Shred the pork and marinate it with a pinch of salt, cooking wine, and cornstarch slurry; cut the pickled mustard greens into 3 cm segments; wash and shred the bell pepper; in a small bowl combine salt, MSG, cooking wine, soy sauce, and cornstarch slurry to make a sauce.
2
Step 2
Heat the wok, add oil to taste, stir-fry the pork shreds until separated, add the doubanjiang and stir-fry until fragrant, then add the bell pepper and pickled mustard greens and briefly stir-fry. Pour in the prepared sauce and finish cooking.
