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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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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.