Growing up in Chinese family, the only cruciferous veggies familiar to me were bok choy, cabbage, broccoli, and cauliflowers. It was not until 15+ years later in the States that other power greens such as kale and mustard green became a regular in my kitchen. Why kale and mustard green? I have to admit, it was one part laziness (they come pre-washed and pre-chopped), one part health benefits. Few years ago, a routine check up revealed that I was deficient in folate, and vitamin B complex. My family physician mentioned kale and mustard greens. At that time, I had no idea how to cook them, so I looked them up in the world wide web, and started to incorporate them into our meals. Most of the meals were Italian-inspired (i.e. zuppa toscana).
*see links above for corresponding health benefits, and recipe.
Being Chinese, we can only eat so many meals of zuppa toscana. So this weekend, I tried to incorporate mustard green into our staple, stir-fry.
Usually, I really dislike making stir-fries. It is time and labor consuming (lots of effort in washing and cutting the veggies). But this dish was really a breeze to make, all I had to do was wash the mushrooms, chop the ginger, and marinate the meat. With the help of the following condiments, my stir-fry was complete.
Here is my recipe
Chinese stir-fry with pork, mustard greens and mushroom
Ingredients (8 servings)
Pre-wash/pre-cut mustard greens (1/2 pk = 5 oz)
cloud ear mushrooms, washed and drained (5 oz)
oyster mushrooms, washed and drained (5 oz)
half a fist of ginger, julienned
thinly sliced pork tenderloin (I favor DuBreton’s pork komagire from Nijiya) (1lb)
- Sea salt, 1 tsp
- cornstarch 1/2 tbsp (for marinate)
- Chicken broth (or vegetable broth), 1/4 cup
- low sodium soy sauce, 1 tbsp for stir fry, 1 tbsp for marinate
- thick soy sauce, 1 tbsp for stir fry
- cooking wine, 1 tbsp for stir fry, 1/2 tbsp for marinate
- chinese black vinegar (or balsamic vinegar), 1/2 tbsp for stir fry
- lemon juice, 1/2 tbsp for marinate
- Make marinate: Mix together cornstarch, soy sauce, cooking wine, and lemon juice until cornstarch is dissolved.
- Add the pork into the marinate and mix. Let it sit for 15 min or more.
- Oil the pan (enough to coat the entire pan) on med-high heat, add 1/2 of the ginger and cook until fragrant. Add the meat, stir fry until all cooked. Set aside.
- Oil the pan again on med-high heat, cook the rest of the ginger until fragrant, add mushrooms and the veggies. Stir-fry until all veggies are coated with oil, add salt, and stir again. Add the broth, turn heat to low, and cover with lid, let simmer for 2 min.
- Add the cooked meat back into the pan, then add soy sauce, thick soy sauce, cooking wine and black vinegar into the pan and stir until everything is coated. Turn off heat. Voila~
With Chinese stir-fry, you can always adjust the condiment by tasting throughout. I included the approximate measurements, but honestly, I don’t usually whip out the measuring spoon and weigh out the material when cooking Chinese =P.
Hope you enjoy the power green in this simple stir-fry.