Cookbook:Steamed Pork With Mustard Greens

Steamed pork with mustard greens (梅菜扣肉, pinyin: Méicàikòuròu) or mei cai kou rou is a Chinese dish from the Hakka people. It is very popular and tasty but contains a lot of saturated fat.

Ingredients

 * About 10.5 ounces mustard greens
 * 1 tsp cornstarch combined with 1 tsp cold water
 * ½ tsp sugar
 * 2 tsp light soy sauce
 * 1 tsp rice wine or water
 * ¾ pound pork tenderloin
 * 2 tbsp vegetable oil
 * 2 tbsp black bean and garlic sauce
 * About 2 tbsp water
 * Freshly ground black pepper

Procedure

 * 1) Wash greens and discard tough stems.
 * 2) Bring a large pot of water to a boil, add greens, and cook for 2 minutes.
 * 3) Drain greens and rinse with cold water to stop the cooking. Drain again, then cut greens into long diagonal strips.
 * 4) In a medium bowl, combine cornstarch and water. Stir in sugar, soy sauce and rice wine. Cut pork into thin slices and add to the mixture. Marinate about 20 minutes, stirring occasionally.
 * 5) Heat oil in a preheated wok or large heavy skillet over medium heat. Add black bean sauce and stir-fry for 1 minute.
 * 6) Add pork and stir-fry for 2 minutes.
 * 7) Add mustard greens and water. Mix well and simmer gently about 4–5 minutes, until pork is cooked through and greens are tender.
 * 8) Season with pepper and serve.