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
Heat a wok or large frying pan over a high heat until it is hot. Swirl in the groundnut oil and, when it is very hot and slightly smoking, toss in the pork and stir-fry for 1 minute. Remove and set aside.
Put the chicken stock in a pot and bring it to a simmer.
Sprinkle the sugar into the simmering stock. Taste and add salt, pepper and the remaining
Remove from the heat and add the pork, stirring all the while. Garnish with the finely chopped spring onion greens and serve at once.
© 1998 Ken Hom. All rights reserved.