Stir-Fried Hakka-Style Pork with Pickled Mustard Greens
A savory stir-fry combining tender pork slices with tangy pickled mustard greens, a classic flavor from the Hakka cuisine prevalent in Hsinchu County. This chinese-inspired pork ready in about 20 minutes pairs grams, thinly sliced pork shoulder, grams, chopped pickled mustard greens, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 300 grams, thinly sliced pork shoulder
- 100 grams, chopped pickled mustard greens
- 3 cloves, minced garlic
- 1 tbsp, finely julienned ginger
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- 1/4 tsp white pepper
- 2 stalks, chopped scallions
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a wok over medium-high heat until shimmering. Add 3 cloves minced garlic and 1 tbsp finely julienned ginger, stir-frying for 30 seconds until fragrant but not browned.
- Step 2: Add 300 grams thinly sliced pork shoulder to the wok, stir-fry for 3-4 minutes until the pork turns white and edges start to brown.
- Step 3: Add 100 grams chopped pickled mustard greens, 2 tbsp soy sauce, 1 tbsp Shaoxing wine, and 1/4 tsp white pepper. Continue stir-frying for 2-3 minutes until the pork is cooked through and the flavors meld.
- Step 4: Drizzle 1 tsp sesame oil over the mixture, toss gently, then remove from heat. Garnish with 2 chopped scallions before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Hakka-Style Pork with Pickled Mustard Greens take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Stir-Fried Hakka-Style Pork with Pickled Mustard Greens?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep minced garlic from drying out.
Can I substitute ingredients in Stir-Fried Hakka-Style Pork with Pickled Mustard Greens?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Stir-Fried Hakka-Style Pork with Pickled Mustard Greens for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Stir-Fried Hakka-Style Pork with Pickled Mustard Greens?
Chinese pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
