Vietnamese · Dinner
Stir Fried Pork With Pickled Mustard Greens
Pork shoulder strips stir-fried with sour pickled mustard greens, garlic, and shallots over high heat, finished with fish sauce, a little sugar, and black pepper. The pickled greens bring a tangy, salty crunch against the savoury pork. Served hot over steamed jasmine rice.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
557Calories
41.6gProtein
26.9gFat
39.8gCarbs
8.9gSugar
3.9gFiber
1751mgSodium
151mgChol
8.1gSat Fat
870mgPotassium
65mgCalcium
3.1mgIron
1.1mcgVitamin B12
10mgVitamin C
gluten-free
protein-rich
rich-umami
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Slice pork shoulder thinly against the grain; mince garlic, slice shallot, and cut drained pickled mustard greens into 1-inch pieces.
2
Heat oil in a wok over high heat until shimmering, add garlic and shallot, stir constantly for 30 seconds until fragrant and golden.
3
Add pork to the wok in a single layer and stir-fry over high heat for 3–4 minutes until browned on the outside and no longer pink.
4
Add pickled mustard greens and stir-fry over high heat for 2 minutes until softened, then stir in fish sauce, sugar, and black pepper until the glaze coats evenly. Plate over jasmine rice, scatter sliced scallion on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork shoulder
- 7 oz200g pickled mustard greens
- 4 cloves4 cloves garlic
- 22 shallot
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp sugar
- 1 tsp1 tsp black pepper
- 2 tbsp2 tbsp vegetable oil
- 22 scallion
- 1 1/2 cup280g jasmine rice, cooked, to serve
