Steamed Pork With Mustard Greens
Steamed pork with mustard greens (梅菜扣肉, pinyin: Méicàikòuròu) or mei cai kou rou is a Chinese dish from the Hakka people. It is very popular and tasty but contains a lot of saturated fat.
Source and licence
"Steamed Pork With Mustard Greens" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Steamed_Pork_With_Mustard_Greens, revision 4615122), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Steamed_Pork_With_Mustard_Greens&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4615122
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- About 10.5 ounces mustard greens
- 1 tsp cornstarch combined with 1 tsp cold water
- ½ tsp sugar
- 2 tsp light soy sauce
- 1 tsp rice wine or water
- ¾ pound pork tenderloin
- 2 tbsp vegetable oil
- 2 tbsp black bean and garlic sauce
- About 2 tbsp water
- Freshly ground black pepper
Method
- Wash greens and discard tough stems.
- Bring a large pot of water to a boil, add greens, and cook for 2 minutes.
- Drain greens 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 for 1 minute.
- Add pork and stir-fry for 2 minutes.
- Add mustard greens and water. Mix well and simmer gently about 4–5 minutes, until pork is cooked through and greens are tender.
- Season with pepper and serve.