Every other Saturday at our family restaurant in Chicago, one of the chefs would go down to the basement to fetch a fresh batch of pickled mustard greens, which were stored in large ceramic crocks until ready to use. A favourite recipe and a very popular dish among our patrons called for pickled mustard greens simply stir-fried with slices of pork.
Although the taste of raw pickled greens is intensely strong, they mellow with cooking and retain a nice crunchiness. They add a piquant touch to robust meat dishes.
One secret is to add
Cut the pork into slices 2.5 cm (
Heat a wok or large frying pan over a high heat until it is hot. Swirl in
© 1998 Ken Hom. All rights reserved.