Shredded Pork with Green Pepper and Pickled Mustard Stems

Name: Shredded Pork with Green Pepper and Pickled Mustard Stems
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Hot Dishes

Velvety marinated pork shreds wok-fried with bright green pepper strips and crunchy pickled mustard stems, a savory Jiangnan-style home dish where the briny tang of zhacai balances the mild sweetness of peppers over steaming rice.

10 minNewEasy Hot Dishes Stir-fry Savory

Instructions

1
Shredded meat is coated with dark soy sauce, cornstarch, and a small amount of water, then marinated with chopped garlic slices and ginger for a few minutes.
2
Cut the green peppers into thin strips and set aside.
3
I used low-salt pickled mustard, three packs.
4
Heat a cold wok with oil, add the shredded meat into the wok, stir-fry quickly over high heat, then transfer to a bowl and set aside.
5
Pour the green peppers into the pot and stir-fry over high heat.
6
Add pickled mustard tuber.
7
Then add in the stir-fried shredded meat and toss the wok together to sauté.
8
Pour into the plate.
9
Give me a close-up.