Sichuan-style Pickled Mustard Greens with Pork and Peppers
A quick and flavorful stir-fry featuring tender pork strips paired with crunchy pickled mustard greens and crisp green peppers. The dish brings together savory, tangy, and mild spicy notes in under 30 minutes.
Story
This classic Sichuan home-style dish comes together fast with simple techniques. The key is to have all your ingredients prepped before you start cooking since the stir-fry happens quickly.
Ingredients
pork loin
200g, thinly sliced
pickled mustard greens
80g, rinsed and chopped
green bell pepper
1 large, sliced
dried red chilies
3-4 pieces
ginger
1 thumb, minced
cooking wine
1 tablespoon
soy sauce
1 tablespoon
cornstarch
1 teaspoon
vegetable oil
2 tablespoons
Instructions
1
Prep the pork
Slice the pork into thin strips. In a bowl, toss with a pinch of salt, cornstarch, and a splash of cooking oil. Let sit for 10 minutes to marinate.
2
Prepare the aromatics
Rinse the pickled mustard greens under running water to remove excess salt, then squeeze dry and chop into small pieces. Slice the green pepper and mince the ginger. Set everything within arm's reach of your stove.
3
Stir-fry the pork
Heat oil in a wok over high heat until smoking. Add the marinated pork and stir-fry for 1-2 minutes until just cooked through. Remove and set aside.
4
Build the flavor base
In the same wok, add a little more oil if needed. Toss in the dried red chilies and ginger, stir-fry for 30 seconds until fragrant. Add the pickled mustard greens and stir-fry for another minute.
5
Combine and finish
Return the pork to the wok along with the green pepper slices. Add soy sauce and a splash of cooking wine. Toss everything together over high heat for 1-2 minutes until the peppers are crisp-tender. Serve immediately over steamed rice.
