Sour pickled Mustard Greens with Ginger and Pork Belly
Pork belly, pickled mustard greens, ginger, oyster sauce, vingar
Classic Cantonese Home-style dish.
Recipe:
1/4 lbs pork belly (thinly sliced)
1 package (1/2) pickled mustard green
2 inches of ginger chopped
2 tablespoons oyster sauce
2 tablespoons rice vinegar
3 tablespoons sugar
garlic salt
pepper
Rinse out the pickled mustard greens. Drain and cut into thin slices (cross-wise). Finely mince the ginger. Slice the pork into small pieces. Stirfry the pork in a little bit of oil until browned. Season with garlic salt and pepper. Add the pickled mustard greens and ginger. Season with garlic salt, vinegar and sugar, and finish. Serve with rice or noodles. Enjoy.
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