I made this while my parents were visiting in the spring, and it received rave reviews. We demolished the entire meal with no leftovers.
If you don’t know how to use mustard greens or if you previously believed them not to be palatable, please give this recipe a try. My eight year old daughter is not known for her preference of leafy green things in her meals, but she said her favorite part of the meal was “the sweet greens.”
Trust me. I’ve cooked with mustard greens quite a bit, and not every recipe is designed to remove the bitter taste they can sometimes leave in your mouth. This one does just that and more.
Mustard Green Stir Fry with Pork
6
servings30
minutes15
minutesIngredients
1 bunch mustard greens
1 medium onion, diced
A handful of snap peas, chopped
3-4 stems of green garlic, minced
1 TBSP water
1 lb ground pork
- Sauce
1/4 c brown sugar
2 TBSP sesame seed oil
2 TBSP rice vinegar
2 TBSP soy sauce
1/4 tsp salt
Seeds of 1 Thai pepper (dice whole pepper for more heat)
Directions
- Wash and slice mustard green leaves in 1/4" ribbons. Chop snap peas in half. Set aside.
- Combine sugar, salt, thai pepper seeds, sesame seed oil, vinegar, and soy sauce in a small bowl and mix well. Dice and add whole thai pepper if high heat levels are desired. Set aside.
- Add butter or lard to a hot skillet and saute onions until translucent. Add garlic until aromatic.
- Add ground pork and cook until browned.
- Add sauce mixture to skillet and stir until slightly thickened. Add water and mustard leaves, turning once to coat in sauce. Cover and cook for 5 minutes. Add snap peas and cook for another 5 minutes. Taste your greens and add a little salt if any bitterness is detected.
- Serve on white rice that has been tossed with 1 TBSp of rice vinegar.
