Stir-Fried Taiwanese Minced Pork with Pickled Mustard Greens

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A savory stir-fry combining minced pork and the tangy crunch of pickled mustard greens, perfect over steamed rice. This Chinese-inspired stir-fry recipe, ready in about 25 minutes, pairs minced pork, pickled mustard greens, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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.

Prep: 10 min Cook: 15 min Serves 3 Chinese cuisine 310 cal/serving

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Ingredients

300 g minced pork
100 g, chopped pickled mustard greens
4, minced garlic cloves
1 tbsp, minced ginger
2 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp rice wine
1 tsp brown sugar
3 tbsp vegetable oil
2, sliced green onions
1/2 tsp white pepper

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Instructions

Step 1: Heat 3 tablespoons vegetable oil in a wok over medium-high heat until shimmering. Add 4 minced garlic cloves and 1 tablespoon minced ginger, stir-frying for 30 seconds until fragrant but not browned.
Step 2: Add 300 grams minced pork to the wok, breaking it apart with a spatula. Stir-fry for 5 minutes until the pork is cooked through and starting to brown.
Step 3: Stir in 100 grams chopped pickled mustard greens, 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon rice wine, and 1 teaspoon brown sugar. Cook for 3 minutes until the sauce thickens slightly and coats the pork.
Step 4: Season with 1/2 teaspoon white pepper and stir in 2 sliced green onions. Remove from heat and serve immediately over steamed rice.