Pork and Bamboo Stir-Fry with Salted Mustard Greens (雪菜肉絲)
By: Mia Cee || Resting Hungry Face
150 grams pork, cut into spaghetti-like strips
1 teaspoon coconut aminos
1/2 teaspoon tapioca starch
1/4 teaspoon black pepper
1/3 cup packed diced salted mustard greens (around 75 grams)
1/2 cup bamboo, julienned
1 + 1 tablespoon avocado oil
2 tablespoons chicken broth or water
1. Add the coconut aminos, tapioca and pepper to the pork and mix well. Set aside for at least 30 minutes, stirring after 15.
2. Soak the mustard greens in water for 10 minutes.
3. Heat one tablespoon of oil in a pan and add the pork. Stir-fry over medium heat until it’s about 80 percent done with just a few spots of red here and there. Transfer to a bowl and set aside.
4. Heat the second tablespoon of oil and add the mustard greens. Stir-fry until the stems are shiny and translucent.
5. Add the bamboo and the broth or water and cook, stirring every once in a while, until the liquid is gone.
6. Add the pork back in and toss just until the pork is cooked through.
** This dish is traditionally served with sliced niangao (年糕), which are chewy, mochi-like discs made from rice flour. If you’re OK with rice, add the niangao to the pot with the broth.