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Shan State Stir Fried Mustard Greens with Pork

Updated on January 29, 2011
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Here’s a great Shan style stir fry that makes good use of the always very affordable Chinese mustard green. Although Shan state borders Thailand, Shan stir fries, to my tastes, share little in common with those from their big brother neighbor, and so make for a welcome change of paste for me.

Stir fried mustard greens with pork is savory and rich but nicely counterbalanced with the fresh taste of ginger. Serve, as always, with some nice steamed Jasmine rice.

Shan State Fried Mustard Greens with Pork

  • ½ lb of ground pork
  • 1 pound of Chinese mustard greens, washed and roughly chopped
  • 1 small to medium red onion, sliced (or a couple of larger shallots)
  • 10 cloves of garlic, smashed
  • 2 plum tomatoes, sliced into small wedges
  • 2 – 3 Tbls of fresh ginger, finely mined
  • 1 tsp of salt
  • 1 tsp of MSG (although many people feel uncomfortable with the use of MSG, the Shan cooks in my kitchen wouldn’t think of omitting this essential umami giving ingredient. MSG, for this recipe, is authentic, and in my opinion anyway, a little MSG every now and again probably won’t hurt you too terribly. If you don’t feel comfortable using it, substitute with a Tbls or so of fish sauce or soy sauce.)
  • 2 Tbls of vegetable oil
  1. Using your mortar and pestle, smash up the garlic until it’s paste like.
  2. Heat a wok over medium high heat and when hot add in the garlic paste, and cook, stirring, for about 30 seconds or until it’s very fragrant.
  3. Toss in the sliced red onion, and cook stirring for a few seconds, before adding in the sliced tomatoes.
  4. Let this mixture cook for a minute or so, or until the juices are well out of the tomato and the mixture is sort of sizzling.
  5. Add in the ground pork, and continue to stir fry until the pork is cooked through, about another 2 minutes or so.
  6. Add in the Chinese mustard greens and stir to coat with the other ingredients in the wok. Add in about ¼ cup of water and raise the heat to high to bring it all to a boil. Cook this for about 3 or 4o minutes, or until it is softened to your liking.
  7. Add in the ginger and stir it just long enough to heat it through and to get it nice and fragrant like.

Pop the lot of it onto a plate and serve with some steamed jasmine rice.

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