Stir-Fry Mustard Greens With Pork And Dry Tofu - cooking recipe

Ingredients

1/4 cup grapeseed oil
2 tablespoons ginger, minced
2 tablespoons garlic, minced
1 lb ground pork
2 teaspoons white pepper powder
2 tablespoons chinese cooking rice wine (cooking michiu)
2 teaspoons hot soy bean paste
2 (8 ounce) packages spiced dry tofu, cut into small cubes (five-spice tofu)
3 small red chili peppers, finely chopped, seeded if prefer
1 1/2 lbs frozen mustard greens
3 tablespoons aged soy sauce
1 1/2 teaspoons low sodium salt (to taste)
1 teaspoon chinese black vinegar
2 1/2 tablespoons white sugar
1 cup green soybeans (optional) or 1 cup lima beans (optional)
2 tablespoons sesame seed oil

Preparation

In a wok, heat grape seed oil over medium. Saute ginger and garlic for 20 seconds.
Add pork and white pepper powder and combine well.
Increase heat to high. Stir-fry pork until 80% is cooked. Add rice wine, soy bean paste, tofu and chili peppers. Continue to stir-fry until pork is completely cooked.
Stir in mustard greens and the next five ingredients. Reduce heat to medium high. Cover and cook until green soybeans are completely cooked through, about 3-5 minutes.
Uncover and turn off heat. Stir in sesame seed oil.
Serve with steamed rice or boiled Chinese-style noodles.