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

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Citizens, this is a very simple but delicious homestyle Chinese “grandmothers” dish that is a favorite throughout China! Simple to prepare and healthful thanks to the mustard greens, this is a highly-recommended must-try recipe from your benevolent yet commanding leader!

There is no real history behind this dish, it is of extremely humble peasant origins but proof that peasants really knew how to eat!

Rather than buying canned pickled mustard greens of dubious provenance, I encourage you to make your own! It is ridiculously easy, takes all of 12 hours and only involves mustard greens and salt. Few things in life are more satisfying to the soul than this recipe!

Battle on – The Generalissimo

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

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• Author: The Generalissimo

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Ingredients

Units USM Scale 1/2x1x2x3x

• 1/2 lb. pickled mustard greens, washed, drained and chopped - recipe in text
• 1/2 lb. minced fatty pork, combined with 2 Tbsp. shaoxing rice wine, 1 Tbsp. soy sauce, 2 Tbsp. minced garlic, 1/2 tsp. white pepper, 1 Tbsp. cornstarch mixed with 3/4 Tbsp. water (to tenderize the meat) - leave to marinate 1 hour in fridge
• 2 Tbsp. oyster sauce
• 2 red jalapeño peppers, minced
• Shaoxing rice wine or dry sherry
• 1 tsp. sesame oil, Kadoya brand strongly preferred
• peanut oil or other high-temperature oil

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Instructions

1. Make the pickled mustard greens: wash the mustard greens and put them in a salad spinner to remove excess water.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.