Prep 30 mins
Cook 8 mins
- 10 -11 ounces mustard greens
- 1 teaspoon cornstarch, combined with
- 1 teaspoon cold water
- 1⁄2 teaspoon sugar
- 2 teaspoons light soy sauce
- 1 teaspoon rice wine or 1 teaspoon water
- 3⁄4 lb pork tenderloin
- 2 tablespoons vegetable oil
- 2 tablespoons black bean garlic sauce
- 2 tablespoons water, about
- fresh ground black pepper
- 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.
Very nice dish. Sweet, tangy sauce was good. I used a mixture of mustard greens and russian red kale. Served over noodles, this was a tasty dinner (and a couple of lunches).