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4
Easy
By Ken Hom
Published 1998
Chinese mustard greens have been a favourite vegetable of mine since I was a child. Their strong, pungent aroma and mustard bite, with a slightly bitter edge, is refreshing - whether combined with meat in a stir-fry or when they add zest to a refreshing soup, as in this recipe.
Prepare the mustard greens: separate the leaves and stalks, and cut the leaves into 5 cm (
Cut the pork into thin strips and mix it with