Stir-Fry Mustard Greens With Pork and Dry Tofu

I Love Love this dish! I know there are many ingredients required, but it's worth it to try!!

• Ready In: 30 mins
• Serves: 4-5

Ingredients

• 1⁄4 cup  grapeseed oil
• 2  tablespoons ginger, minced
• 2  tablespoons garlic, minced
• 1  lb ground pork
• 2  teaspoons white pepper powder
• 2  tablespoons  chinese cooking rice wine (cooking michiu)
• 2  teaspoons  hot soy  bean paste
• 2 (8 ounce) packages  spiced dry tofu, cut into small cubes (five-spice tofu)
• 3  small red chili peppers, finely chopped, seeded if prefer
• 1 1⁄2 lbs  frozen  mustard greens
• 3  tablespoons  aged soy sauce
• 1 1⁄2 teaspoons low sodium salt (to taste)
• 1  teaspoon  chinese black vinegar
• 2 1⁄2 tablespoons white sugar
• 1  cup  green soybeans (optional) or 1  cup lima beans (optional)
• 2  tablespoons  sesame seed oil

Directions

1. In a wok, heat grape seed oil over medium. Sauté ginger and garlic for 20 seconds.
2. Add pork and white pepper powder and combine well.
3. Increase heat to high. Stir-fry pork until 80% is cooked. Add rice wine, soy bean paste, tofu and chili peppers. Continue to stir-fry until pork is completely cooked.
4. Stir in mustard greens and the next five ingredients. Reduce heat to medium high. Cover and cook until green soybeans are completely cooked through, about 3-5 minutes.
5. Uncover and turn off heat. Stir in sesame seed oil.
6. Serve with steamed rice or boiled Chinese-style noodles.