| Ingredients A |
|
 |
| 1 |
lb. |
Pork** (thinly sliced) |
| 3 |
Tbs. |
Soy Sauce |
| |
Dash |
Sugar, Salt, Pepper |
| 1 |
tsp. |
Corn Starch |
| 1 |
Tbs. |
Oil |
| |
|
|
| Ingredients B |
|
| 1 |
Bunch |
Marinated Mustard Green |
| |
|
|
| Ingredients C |
|
| 1 |
Cup |
Chicken Broth |
| 4 |
Slices |
Ginger |
| 2 |
Tbs. |
Oil |
| |
|
|
- Marinate pork in A, except oil. Add oil before cooking in order to keep the pork flavored marinate.
- Follow the direction to make Marinated Mustard Green. Rinse mustard green under water in a net filter. Gently squeeze excess water off mustard green. Set aside and ready to use.
- Add 2 Tbs. in the wok, stir fry pork until done. Remove pork from heat.
- Add ginger into wok, stir fry mustard green, add broth and dashes of salt and pepper as desired.
- When broth boils, add in pork. Gently stir and allow the broth to boil again before removing from heat.
This dish can be served over noodle by adding personal portion of noodle, then use a ladle to scoop pork and mustard green over the noodle. If desiring soupy style, add more broth during cooking will result in a noodle soup. If desiring non-soupy noodle, just serve pork and mustard green over cooked noodles.
This dish can also be served over rice.
**Chichek can be used in place of pork if preferred.