Pickled Mustard Green & Pork Shreds

雪菜肉丝

Pickled Mustard Green & Pork Shreds — a Chinese recipe, ready in about 28 minutes. Step-by-step instructions with photos.

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.
2. Marinate pork shreds with light soy sauce, Shaoxing wine, and half the ginger. Stir well and let sit 10 minutes.
3. Heat wok over medium-high heat until a drop of water sizzles and vanishes instantly. Add 15 ml (1 tbsp) neutral oil.
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).
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.