Name: Savoury Pork with Pickled Vegetables
Yield: Serves 4
Cuisine: Chinese
Ingredients: 2 tablespoons finely sliced garlic; 2½ tablespoons groundnut oil; 450 g (1 lb) lean boneless pork chops; 1 teaspoon sugar; 2 teaspoons cornflour; 1 teaspoon toasted sesame oil; 1 teaspoon Shaoxing rice wine or dry sherry; 2 tablespoons Chinese Chicken Stock or store-bought fresh stock; 100 g (3½ oz) sliced pickled mustard greens, rinsed; 1 tablespoon light soy sauce; 1 tablespoon Shaoxing rice wine or dry sherry; 2 teaspoons light soy sauce; 2 teaspoons toasted sesame oil; 2 teaspoons sugar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Easy Family Dishes

By Ken Hom

Published 1998

About

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