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...

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4 servings


– About 10½ ounces mustard greens
– 1 teaspoon cornstarch combined with 1 teaspoon cold water
– ½ teaspoon sugar
– 2 teaspoons light soy sauce
– 1 teaspoon rice wine or water
– ¾ pound pork tenderloin
– 2 tablespoons vegetable oil
– 2 tablespoons black bean and garlic sauce
– About 2 tablespoons water
– Freshly ground black pepper


1. 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.




2.
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.




3.
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.


From “The Chinese Kitchen” by Deh-Ta Hsiung.