Stir Fried Pork with Mustard Greens
Transform your weeknight dinners with this quick and flavorful Stir-Fried Pork with Mustard Greens recipe! Juicy strips of marinated pork tenderloin are perfectly seared and paired with crisp-tender mustard greens, adding a vibrant, slightly tangy bite to every forkful. Infused with the bold flavors of garlic, ginger, and a hint of heat from red chili, this dish is brought together with a savory stir-fry sauce featuring soy and oyster sauces, creating a glossy, umami-packed coating. Ready in just 25 minutes, this one-pan stir-fry is ideal for busy evenings and pairs beautifully with warm steamed rice for a wholesome, satisfying meal. Perfect for fans of quick Asian-inspired recipes, this dish delivers a harmonious balance of textures and flavors that will keep everyone coming back for seconds!
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Recipe Information
Ingredients
- 400 grams pork tenderloin
- 300 grams mustard greens
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 tablespoons cooking oil
- 3 cloves garlic
- 1 teaspoon ginger
- 1 red chili
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 0.5 teaspoons white pepper
Instructions
Slice the pork tenderloin into thin strips, about 2 inches long.
In a small bowl, mix 2 tablespoons of soy sauce, cornstarch, and 1 tablespoon of water to create a marinade. Add the pork slices to the marinade, mix well, and set aside for 10 minutes.
Wash the mustard greens thoroughly under cold water and chop them into 2-inch pieces, separating the stems and leaves.
Mince the garlic, grate the ginger, and slice the red chili into thin rings.
In a small bowl, prepare the stir-fry sauce by combining 1 tablespoon of soy sauce, oyster sauce, the remaining tablespoon of water, sugar, and white pepper. Set aside.
Heat a wok or large skillet over medium-high heat and add 2 tablespoons of cooking oil.
Once the oil is hot, add the marinated pork slices. Stir-fry for 2-3 minutes until the pork is lightly browned and nearly cooked through. Remove the pork from the wok and set aside.
In the same wok, add the garlic, ginger, and chili slices. Stir-fry for 30 seconds until fragrant.
Add the mustard green stems first and stir-fry for 1 minute, then add the leaves. Toss everything together and cook for another 1-2 minutes until the greens are tender but still crisp.
Return the pork to the wok and pour in the stir-fry sauce. Toss everything together and cook for 1-2 minutes, allowing the pork to finish cooking and the sauce to coat the ingredients evenly.
Drizzle with sesame oil, give it one final toss, and remove from heat.
Serve immediately with warm steamed rice.
Nutrition Facts
Calories |
1094 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 73% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 4024 mg | 175% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 10.8 g | ||
| Protein | 113.4 g | 227% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 421 mg | 32% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3388 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
