Ground Pork Stir Fry With Pickled Mustard Greens
Craving for some stir fry? Here's an authentic Asian pork stir fry you can make anytime of the day.
Equipment
Wok or 12-inch skillet
Sharp chef's knife
Cutting Board
Clean kitchen towel (for wringing greens)
Mixing bowl (medium)
Wok spatula or wooden spoon
Ingredients
1 pound ground pork (minced pork) - minced pork, about 450g- 1 pack pickled mustard greens - suan cai, about 14–16 oz / 400–450g
3 medium ginger - fresh ; thin slices, about 1 tablespoon minced
3 cloves garlic - roughly chopped
1 tablespoon soy sauce- 1 tablespoon Shaoxing cooking wine - or dry sherry
- 2 medium red chillies - optional
1 pinch ground black pepper - to taste- 1 tablespoon neutral cooking oil - vegetable or peanut
Instructions
- In a medium mixing bowl, combine the ground pork with 1 tablespoon Shaoxing cooking wine and 1 tablespoon soy sauce. Mix until evenly combined.1 pound ground pork (minced pork), 1 tablespoon soy sauce, 1 tablespoon Shaoxing cooking wine
- Season the pork with a few grinds of black pepper and mix through.1 pinch ground black pepper
- Add the ginger slices to the pork mixture and set aside to marinate for 10 minutes while you prepare the mustard greens. (Remove the ginger slices before cooking and reserve them for the pan.)3 medium ginger
- Take the pickled mustard greens out of the bag and rinse with water.1 pack pickled mustard greens
- Wring the water content out of the pickled mustard greens using a clean kitchen towel until absolutely no more liquid drips out.1 pack pickled mustard greens
- Slice the pickled mustard greens into smaller, bite-sized pieces.1 pack pickled mustard greens
- Roughly chop the garlic cloves.3 cloves garlic
- Heat 1 tablespoon of oil in a wok or large skillet over high heat until the oil shimmers. Add the garlic, reserved ginger slices, and chillies (if using). Stir for 15–20 seconds until fragrant. Add the marinated pork, breaking it into small crumbles with a spatula.1 tablespoon neutral cooking oil, 3 cloves garlic, 3 medium ginger, 2 medium red chillies, 1 pound ground pork (minced pork)
- Stir fry for 5–6 minutes until the pork is fully browned and cooked through to 160°F / 71°C with no pink remaining.1 pound ground pork (minced pork)
- Add in the sliced pickled mustard greens.1 pack pickled mustard greens
- Stir fry for 3–4 minutes until the liquid has evaporated and the greens are heated through. Taste and adjust seasoning with a splash of soy sauce if needed. Remove from heat and serve immediately over steamed rice.1 pack pickled mustard greens, 1 tablespoon soy sauce
Notes
Storage: Refrigerate leftovers in a sealed container for up to 3 days. The flavour improves overnight as the pork absorbs the brine.
Freezer-friendly: Freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat in a hot wok or skillet for 2–3 minutes — avoid the microwave, which makes the pork rubbery and the greens limp.
Substitution: Ground chicken or turkey works well — cook chicken and turkey to 165°F / 74°C. Add a drizzle of oil since they are leaner. Use tamari in place of soy sauce and a gluten-free cooking wine for a gluten-free version.
Pro tip: Squeeze the pickled mustard greens in a clean kitchen towel until no more liquid drips out. This single step is the difference between a crispy stir fry and a watery mess.
Nutrition
Serving: 1servingCalories: 353kcalCarbohydrates: 4gProtein: 20gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.02gCholesterol: 82mgSodium: 319mgPotassium: 442mgFiber: 1gSugar: 1gVitamin A: 223IUVitamin C: 34mgCalcium: 25mgIron: 1mg
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