Cookbook:Steamed Pork With Mustard Greens
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|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.
- About 10.5 ounces mustard greens
- 1 teaspoon cornstarch combined with 1 teaspoon cold water
- 1/2 teaspoon sugar
- 2 teaspoons light soy sauce
- 1 teaspoon rice wine or water
- 3/4 pound pork tenderloin
- 2 tablespoons vegetable oil
- 2 tablespoons black bean and garlic sauce
- About 2 tablespoons water
- Freshly ground black pepper
- Wash greens and discard tough stems. Bring a large pot of water to a boil, add greens and time 2 minutes. Drain 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 1 minute, then add pork and stir-fry 2 minutes. Add mustard greens and water. Mix well and simmer gently about 4 to 5 minutes, until pork is cooked through and greens are tender. Season with pepper and serve.
- Hsiung, Deh-Ta. The Chinese Kitchen: A Book of Essential Ingredients with Over 200 Easy and Authentic Recipes. New York: St. Martin's Griffin, 2002.