Cookbook:Steamed Pork With Mustard Greens
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| Steamed Pork With Mustard Greens | |
|---|---|
| Category | Chinese recipes |
| Servings | 4 |
| Time | 1 hour |
| Difficulty |  |
Cookbook | Ingredients | Recipes
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.
Ingredients[edit | edit source]
- 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
Procedure[edit | edit source]
- 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.
See also[edit | edit source]
References[edit | edit source]
- 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.