Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- About 10.5 ounces mustard greens
- 1 tsp cornstarch combined with 1 tsp cold water
- ½ tsp sugar
- 2 tsp light soy sauce
- 1 tsp rice wine or water
- ¾ pound pork tenderloin
- 2 tbsp vegetable oil
- 2 tbsp black bean and garlic sauce
- About 2 tbsp water
- Freshly ground black pepper
Directions
Wash greens and discard tough stems.
Bring a large pot of water to a boil , add greens, and cook for 2 minutes.
Drain greens and rinse with cold water to stop the cooking. Drain again, then cut greens into long diagonal strips.
In a medium bowl, combine cornstarch and water. Stir in sugar, soy sauce and rice wine. Cut pork into thin slices and add to the mixture. Marinate about 20 minutes, stirring occasionally.
Heat oil in a preheated wok or large heavy skillet over medium heat. Add black bean sauce and stir-fry for 1 minute.
Add pork and stir-fry for 2 minutes.
Add mustard greens and water. Mix well and simmer gently about 4–5 minutes, until pork is cooked through and greens are tender.
Season with pepper and serve.