Stirfriedporkwithmustardgreens Recipes

Steps:

• Combine cornstarch, soya sauce, vinegar, honey and garlic together.
• Add sliced pork and marinate a few hours:this can be done on the morning; refrigerate.
• Remove meat from marinade.
• Heat wok or large frypan on High.
• Add oil,ginger and pork;stir fry until golden brown. Remove meat.
• Add onion, celery,pepper,mushrooms and broccoli.Stir fry for 2-3 minutes.
• Add chicken broth, marinade,pork and beansprouts.
• Stir on High until vegetables are tender crisp.
• Recipe can be easily doubled.

Steps:

• Heat oil in a large skillet or wok over medium-high heat. Fry ginger in hot oil until fragrant, then add pork, soy sauce, dark soy sauce, salt, and sugar. Cook, stirring occasionally, for 10 minutes.
• Stir in the sesame oil, green onion, and rice wine. Simmer until the pork is tender.

Steps:

• In a small bowl, stir together 1/3 cup pineapple juice, vinegar, soy sauce, cornstarch, and 1/4 cup water. Season sauce with salt and pepper.
• In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook pork, in two batches, until well browned on one side, about 1 minute (pork will cook more later); transfer to a plate.
• To skillet, add scallion whites and bell peppers; season with salt and pepper. Cook, stirring, until peppers are crisp-tender, 6 to 8 minutes.
• Add pork (along with any juices), broccoli, and pineapple chunks. Whisk sauce; add to skillet. Bring to a simmer; cook, stirring, until broccoli is warmed through, 2 to 4 minutes. Stir in scallion greens, and serve with rice.

Steps:

• Pull the leaf portions of the collard, mustard, and turnip greens away from the tough stems, and discard the stems. Gently wash the greens in warm water to remove all soil and sand. Partially fill a clean sink with warm water, and stir in 3 tablespoons of salt and 2 cups of chicken broth; allow greens to soak in the mixture for 10 minutes. Scoop up the greens and allow to drain in a colander; discard used chicken broth. Do not rinse the greens.
• Pour the remaining 2 cups of chicken broth into a large pot, and mix in the greens. Stir in vegetable oil, garlic, bacon bits, and sugar, and season with salt and black pepper. Bring to a boil, reduce heat to a simmer, and cook until the greens are tender, stirring occasionally, 45 minutes to 1 hour.

Steps:

• Slice pork into strips about 2 inches long, 1 inch wide and 1/4 inch thick. Place in a bowl or sealable plastic bag, and add oyster sauce, 2 tablespoons sherry, sesame oil, garlic and red pepper flakes. Stir to coat well. Cover or seal, and allow to marinate at room temperature for 3 hours, or in refrigerator up to 24 hours.
• Place a large wok or skillet over high heat, and add oil. Allow pan to heat for 1 to 2 minutes, then add pork and marinade. Toss meat until seared and no longer pink. Add scallions, corn and sugar snaps. Stir until sugar snaps turn bright green, about 1 minute.
• Add bok choy and mushrooms, and stir constantly for about 1 minute. Add bean sprouts and remaining 1/4 cup sherry. Continue to stir until wine is almost evaporated. Transfer to a large platter, sprinkle with cilantro, and serve immediately.

Steps:

• 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.
• 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.
• 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.

Steps:

• Leaving the greens tied in a bunch, cut off half an inch of stem and chop the greens into three-inch lengths, separating stems from leafy part. Slice the pork thin, then shred.
• Combine the cornstarch, sherry and sugar and mix well. Add the oyster and soy sauces and set aside.
• Heat the oil in a wok or skillet. Add the ginger, garlic and scallions and stir-fry for 30 seconds. Add the pork and stir-fry for one minute. Add the mustard green stems and stir-fry for one minute. Add the leaves and stir-fry for 30 seconds, then add the sauce. Stir-fry for a few more seconds until well mixed. Serve immediately.

Steps:

• In a wok, heat grape seed oil over medium. Sauté ginger and garlic for 20 seconds.
• Add pork and white pepper powder and combine well.
• Increase heat to high. Stir-fry pork until 80% is cooked. Add rice wine, soy bean paste, tofu and chili peppers. Continue to stir-fry until pork is completely cooked.
• Stir in mustard greens and the next five ingredients. Reduce heat to medium high. Cover and cook until green soybeans are completely cooked through, about 3-5 minutes.
• Uncover and turn off heat. Stir in sesame seed oil.
• Serve with steamed rice or boiled Chinese-style noodles.

Steps:

• Season each chop with salt and pepper, then dust with flour. Heat a cast iron skillet just large enough to hold the pork over a medium heat. Add the reserved pork fat and brown the pork chop well-approximately 4 minutes per side. Remove the chops from the pan and set aside. If the pan is dry, add another tablespoon of fat. Add the onions and peppers. Increase the heat to medium high in order to brown the vegetables well. Sprinkle flour over the vegetables and cook, stirring constantly, for 5 minutes. Remove pan from the flame and stir in the hot hock stock until thickened and smooth. Bury the pork chops in the gravy. Cover the skillet and place in a 300 degree oven. Cook 2 hours, or until pork is very tender;
• Collard Greens: Place hock stock in a large sauce pot over a medium high heat. Bring hock stock to a rapid simmer. Pack collards into the stock with the onion and jalapeno. Simmer 2 hours. Season to taste with salt, pepper and malt vinegar.;
• Ham hock stock: Place ham hocks in a stock pot large enough to hold the hocks, leaving 6 inches of free space at the top of the pot. Pour enough cold water over the hocks to cover by 3 inches. Bring to a rapid simmer over a medium high heat. A thick foam will build on the top of the stock. Carefully remove all of the foam. Reduce heat to low and simmer 6 hours. Constantly skim the clear fat that builds at the top of the stock. Reserve the fat for cooking.

Steps:

• Put the pork in the freezer while you prepare the rice. Put the rice in a medium saucepan and add 2 cups water, the lemon zest and 1/2 teaspoon salt; bring to a boil. Stir, then cover and reduce the heat to low. Cook until the water is absorbed, about 10 minutes. Turn off the heat and let stand 10 minutes. Fluff the rice with a fork.
• Meanwhile, cut the pork into 1 1/2-by-1/2-inch strips. Season with salt and pepper. Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat until very hot. Add half the pork and cook until browned, about 2 minutes per side. Remove to a large bowl; repeat with the remaining pork.
• Add another 1 tablespoon vegetable oil to the skillet over medium heat. Add the haricots verts, 1/4 teaspoon salt and 1/3 cup water; cook, stirring, until the water evaporates and the haricots verts start browning, about 6 minutes. Add to the pork.
• Add the remaining 1 tablespoon vegetable oil, the garlic, jalapeno and ginger to the skillet and cook, stirring, until golden, 1 minute. Add the brown sugar, fish sauce and 1/4 cup water; cook until the sauce is thick and bubbling, 1 to 2 minutes. Add the pork and haricots verts to the sauce and toss until glazed, about 1 minute; season with salt. Serve the stir-fry with the rice; top with cilantro and/or mint.

Steps:

• Preheat the oven to 350 degrees F.
• In a small bowl, mix together 1 tablespoon of salt, sugar, oregano, 1 teaspoon of black pepper, white pepper, and cayenne. Rub the mixture over tenderloins to coat.
• In a straight-sided oven-proof skillet large enough to fit the entire length of the loins, heat 2 tablespoons of the oil over medium heat. When hot, add the pork loins and sear on all sides until just golden, about 2 to 3 minutes each side. (Depending on the size of the skillet, you may need to sear in batches.) Transfer to the oven and bake until the internal temperature reaches 145 degrees F on an instant-read thermometer, about 20 to 25 minutes. Remove the skillet from the oven and transfer the roasts to a cutting board. Loosely cover with aluminum foil and let rest 10 minutes.
• Heat the skillet over medium heat, add the remaining oil, the onions, pineapple and garlic. Saute until the pineapple caramelizes slightly. Add the red pepper flakes and saute a few minutes more. Stir in the spinach and season with salt and pepper, to taste. Add broth, cover and cook the spinach until it wilts. Slice the pork and arrange on a serving platter. Serve with the greens and pineapples.

Steps:

• Mix together the salt, ginger, pepper, mustard and 1 teaspoon sugar in a small bowl. Sprinkle the pork chops with the spice mix. Rub on both sides.
• Heat the butter and oil in large, heavy-bottomed skillet over medium-high heat. Once the butter has melted, add the pork chops. Cook on one side until deep brown on the bottom, 4 to 5 minutes. Flip and cook until the internal temperature reaches 140 degrees F, another 3 to 4 minutes. Remove the pork chops to a plate to rest.
• Meanwhile, pour the ginger beer into a small skillet and bring to a simmer over medium heat. Stir in the mustard and the remaining 3 tablespoons sugar and let reduce until it is thickened and combined, about 5 minutes. Pour the sauce over the pork chops, then sprinkle with the parsley and serve!

Steps:

• Cook the rice in plenty of lightly salted boiling water - it will take about 12 minutes.
• Meanwhile, heat the oil in a wok or large frying pan. Add the pork and stir-fry briskly for 3-4 minutes. Tip in the spring onions, broccoli and celery and stir-fry over a high heat for 4 more minutes, then add the pak or bok choi for a minute or so until the leaves have wilted. Toss in the coriander and lime zest, squeeze in a little lime juice and add the chilli slices if you are using them. Season with salt and pepper. Heap on to warmed plates and serve with the drained rice - and sweet chilli sauce, if you like.

Steps:

• Season 1 1/4 pounds beef sirloin, cut into 2-inch-long slices about 1/4 inch thick, with 1/4 teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon canola oil over medium-high heat. Add beef to skillet; cook, tossing occasionally, until brown, 2 to 3 minutes. Transfer to a plate with a slotted spoon.
• Reduce heat to medium. Add 1 tablespoon minced fresh ginger and 3 stalks celery, sliced 1/2 inch thick diagonally; cook until celery is soft, about 4 minutes.
• Add 2 bunches watercress, trimmed and washed; toss until wilted, about 1 minute. Return beef with any juices to skillet; stir in 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, and 1 tablespoon soy sauce. Serve hot over rice.

Steps:

• Finely chop the mei gan cai. You should have about 3 cups of fermented mustard greens. Set aside.
• Place the pork belly in a large pot and add enough water to cover. Crush the slices of ginger and the scallion segments with the flat slide of a cleaver to release the aromatics. Add the sliced ginger, scallions, star anise, and bay leaves to the pot and bring the water to a boil. Boil for 5 minutes, flip the pork belly over, then boil for another 5 minutes. Remove the pork to a shallow plate with tongs and let cool, reserving the water in the pot.
• Pour a pool of dark soy sauce in the shallow plate. Dip all sides of the pork belly into the soy sauce to darken it. Use a chopstick or toothpick to poke holes into the skin. Dip all sides of the pork belly in the soy sauce again. Place the pork, skin side down, in the soy sauce and let sit for 10 minutes.
• Remove the pork belly from the soy sauce and place it skin side down on a wire rack over a baking sheet; let it air-dry for 10 minutes. Flip the pork belly and place it skin side up on the rack; let it air-dry for another 10 minutes.
• Meanwhile, mix together the remaining 1 tablespoon of dark soy sauce, the light soy sauce, rock sugar, and wine in a mixing cup.
• Heat a well-seasoned wok over low, then add enough oil to cover the skin of the pork (about 3 tablespoons). Place the pork belly skin side down in the hot oil and immediately cover the wok with a lid to contain the oil splatter. Cook for 6 to 8 minutes, until the skin is crackled. Briefly fry the other sides of the pork belly until golden. Transfer to the pot with the reserved warm water and let soak for about 20 minutes, until the rind is soft and plump. Reserve the oil in the wok.
• When cool enough to handle, slice the pork into ¼-inch (6-mm) slices. Place the slices in a heatproof bowl, skin down, and fan the slices out slightly. Pour in half of the soy sauce mix.
• Set the wok with reserved oil over medium-high, stir-fry the minced ginger in the reserved oil until aromatic. Add the mei gan cai and stir-fry. Pour in the other half of the soy sauce mix, then stir-fry to incorporate the sauce. Turn off the heat.
• Spread the mei gan cai mixture in a generous layer over the pork belly, making sure the pork is covered completely, and place in a bamboo steamer or steamer basket. Steam, covered, over 2 inches (5 cm) of water on high for 20 minutes, then reduce the heat to medium-low and steam for another 60 minutes.
• Gently pour out the excess liquid in the bowl by tipping it into a small saucepan. Place a plate or a large shallow bowl on top of the bowl in the steamer, then carefully flip the bowl so the pork belly sits on the plate, skin side up, on a bed of fermented greens. Sprinkle with the remaining chopped scallion.
• Bring the reserved liquid to a boil and reduce into a thick sauce. Slowly stream in the cornstarch slurry as needed to thicken the sauce. Spoon the sauce over the pork belly and serve with rice.
• Mei gan cai are greens (which can be mustard greens, amaranth, or even napa cabbage) that have been salted, dried, and then fermented, creating a funky, tangy dish that pairs well with pork. This is a quick and inexpensive way to add a punch of flavor to any dish. When buying dried mei gan cai, try to find a package that specifically states "Shaoxing." The darker the mei gan cai, the longer and headier the ferment, and the better the flavor. The amount of soy sauce used can vary depending on the potency of the fermented greens.
• Rinse the mei gan cai very thoroughly to remove dirt- an overnight soak followed by 5 to 6 rinses will do it. Rinse until there is no debris left in the water. You can make this dish ahead of time-letting it sit overnight in the fridge will only improve the flavor. Simply steam it again to reheat before serving.

Steps:

• Coarsely chop greens, then cook in 2 batches in a 6- to 8-quart pot of boiling salted water , uncovered, stirring occasionally, until wilted and tender, about 5 minutes. Transfer with a slotted spoon to a large bowl of cold water to stop cooking. Drain greens in a colander, pressing gently to release excess moisture.
• Cook bacon in a 12-inch heavy skillet over moderate heat, stirring, until crisp, 4 to 5 minutes. Transfer with a slotted spoon to paper towels to drain, reserving fat in skillet. Add oil, chipotle, greens, and salt to fat and cook, stirring occasionally, until heated through, 2 to 3 minutes. Transfer to a serving dish and sprinkle with bacon.

Steps:

• To cook the pork, heat the oil in a deep frying pan that's big enough to fit the greens later. Season the steaks all over with salt and pepper and fry over a medium heat for 3-4 minutes on each side until golden brown. Remove from the pan and keep hot on a warmed plate or in a low oven.
• To wilt the greens, tip the garlic and chilli flakes into the same pan and cook for about 30 seconds until sizzling but not browned, then pour in 5 tablespoons water and toss in the greens. Simmer for 4-5 minutes until the greens wilt. Stir in the chickpeas and any juices from the pork and continue stirring until everything's hot. Serve a mound of greens topped with a steak and any juices.

Steps:

• Combine about 2 quarts water and 1 tablespoon kosher salt in a saucepan or wok and bring to a boil over high heat. Add vegetables and cook, stirring, until bright green and crisp-tender, about 20 seconds. Immediately drain vegetables and transfer them to an ice bath, or run under cool water until chilled. Spin vegetables dry in a salad spinner, or pat dry on a paper towel-lined sheet tray.
• Combine sugar, cornstarch, white pepper, 1/2 teaspoon salt and 2 tablespoons water in a small bowl. Stir with a spoon until homogenous, then set aside, leaving the spoon in the bowl.
• Using a paper towel, rub a very thin film of oil into a wok or large skillet, then set over high heat until lightly smoking. Add 1 tablespoon oil and swirl to coat. Add garlic and stir-fry until fragrant but not browned, about 10 seconds.
• Immediately add vegetables and stir-fry for 30 seconds. Working quickly, ignite your blowtorch and, holding the flame 2 to 3 inches above the vegetables, sweep across the surface while shaking the pan, until a smoky aroma reaches your nose, about 15 seconds. (You should hear a distinct crackle and see small bursts of orange flame as the oil on the vegetables jumps and combusts.)
• Still working quickly, stir-fry for another 30 seconds, and torch for another 15 seconds. Stir the sauce to loosen and to distribute the cornstarch that has settled at the bottom of the bowl, then pour it into the wok and stir-fry until the vegetables are coated in a glossy glaze, about 15 seconds. Transfer to a bowl and serve immediately.

Steps:

• In a 3 quart saucepan, stir-fry pork, mushrooms, celery and carrots in oil until pork is no longer pink and vegetables are tender.
• Add broth and spinach.
• Combine cornstarch and water to make a thin paste; stir into soup. Return to a boil; boil for 1 minute.
• Quickly stir in egg. Add pepper.
• Serve immediately.

Steps:

• Mix salsa, mustard and 1 Tbsp. mayo until blended.
• Spread chops with remaining mayo, then coat with cracker crumbs, turning to evenly coat both sides of each chop.
• Heat 1 Tbsp. oil in medium nonstick skillet on medium heat. Add chops, in batches; cook 3 min. on each side or until done (145ºF). Remove from skillet. Cover; let stand 3 min.
• Toss greens with salsa mixture. Serve with chops.