Pork and String Beans with Preserved Mustard Greens
A cheat code for savoury flavour: preserved mustard greens. An adapted stir fry with pork and string beans for making a week’s worth of lunch in under an hour, including clean up.
Servings: 8
Ingredients
- 1200 g ground pork
- 180 g preserved mustard greens
- 1200 g string beans cut into sections
- Several cloves of garlic
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
Instructions
- Get rice cooking. In the meantime, bring salted water to a boil.
- Clean and cut the string beans.
- Blanche the beans briefly and drain well.
- Stir fry aromatics in some oil, followed by pork, on high heat.
- Return beans to wok, and add preserved mustard greens.
- Toss to combine. Add soy sauce, season to taste, and serve.