Pickled Mustard Green & Pork Shreds

雪菜肉丝

Pickled Mustard Green & Pork Shreds — Home-styleNingbo home cooking.

Ingredients

• pickled snow mustard greens (xue cai)
• pork tenderloin, thinly sliced
• light soy sauce
• Shaoxing wine
• ginger, minced
• scallions, white and light green parts, finely chopped

Instructions

1. Rinse xue cai under cold water 3 times, then squeeze firmly to remove excess moisture. Chop finely and set aside. (Xue cai shreds are damp but not dripping; color is bright olive-green.)
2. Marinate pork shreds with light soy sauce, Shaoxing wine, and half the ginger. Stir well and let sit 10 minutes. (Pork shreds look glossy and slightly swollen.)
3. Heat wok over medium-high heat until a drop of water sizzles and vanishes instantly. Add 15 ml (1 tbsp) neutral oil. (Oil shimmers with faint ripples, no smoke yet.)
4. Add remaining ginger and scallion whites; stir-fry 20 seconds until fragrant. Immediately add marinated pork and stir-fry until just opaque (about 1.5 minutes). (Pork turns pale pink with no gray edges.)
5. Add xue cai and stir-fry over medium heat for 2–3 minutes until evenly heated and fragrant. Taste and adjust salt only if needed (xue cai is usually salty enough). Turn off heat and serve immediately. (Xue cai softens slightly but retains texture; aroma is pungent and savory.)