Recipes
Stir-fried Pork Neck with Sour Mustard Green and Lotus Root
Stir-fried Pork Neck with Sour Mustard Green and Lotus Root
Recipe Details
Pork neck is a bit fatty but its succulent texture is irresistible. The sour mustard green can balance this grease and the crunchy lotus root makes this dish taste even better.
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Soak the sour mustard green in water for 30 minutes. Drain and slice
Step 2
Slice the pork neck and marinate with Chinese cooking wine, light soy sauce, sugar, white pepper and sesame oil for 20 minutes
Step 3
Peel and thin slice the lotus root
Step 4
n a pan, add some oil on a medium high heat. Sauté the garlic until fragrant, add the pork neck and slightly sear until golden brown and set aside
Step 5
In the same pan, sauté the sour mustard green and lotus root. Add the Chinese cooking wine, light soy sauce and sugar
Step 6
Add some water and the pork neck and red chili pepper. Sprinkle with chopped green onion and ready to serve.
Ingredients
General Ingredients
Pork neck is a bit fatty but its succulent texture is irresistible. The sour mustard green can balance this grease and the crunchy lotus root makes this dish taste even better.
Step by Step Instructions
Step 1
Soak the sour mustard green in water for 30 minutes. Drain and slice
Step 2
Slice the pork neck and marinate with Chinese cooking wine, light soy sauce, sugar, white pepper and sesame oil for 20 minutes
Step 3
Peel and thin slice the lotus root
Step 4
n a pan, add some oil on a medium high heat. Sauté the garlic until fragrant, add the pork neck and slightly sear until golden brown and set aside
Step 5
In the same pan, sauté the sour mustard green and lotus root. Add the Chinese cooking wine, light soy sauce and sugar
Step 6
Add some water and the pork neck and red chili pepper. Sprinkle with chopped green onion and ready to serve.