The Hirshon Chinese Pickled Mustard Greens With Minced Pork – 肉末雪里蕻

Make the pickled mustard greens:

Wash the mustard greens and put them in a salad spinner to remove excess water.

Put mustard greens into a good size container in layers and salt each layer generously. The ideal proportion between mustard green and salt is 10:1.

Let them sit for about 3 hours and squeeze the salted mustard greens until most of the liquid comes off.

Put into a zip-locked bag, or container with lid on, store in fridge for at least 12 hours. Then chop as needed.

Add chopped pickled mustard green into a heated wok, and stir to bring out the excess moisture in it until fragrant. Put aside into a serving dish for later use.

Use the same pan and heat until hot, add peanut oil, and then add marinated minced pork, stir constantly for a minute and half until fragrant, breaking up the lumps if necessary.

Splash a bit of shaoxing in as you stir-fry.

Add in cooked pickled mustard green, minced jalapeños and oyster sauce – stir everything together for 1 more minute. Finish with sesame oil and serve immediately.