Pork Stir-Fry With Greens
- 1 pound boneless pork shoulder
- 1 pound greens like bok choy or mustard
- 2 tablespoons vegetable oil
- 1 1/2 tablespoons minced garlic
- 2 tablespoons soy sauce
- Juice of 1/2 lime
- 1/4 cup stock or water, optional
- 1/2 cup chopped scallions for garnish
- Put the pork in the freezer for 15 to 30 minutes; once it's firm, slice it across the grain thinly, then cut the slices into bite-sized pieces.
- Rinse the greens well and trim any thick stems if necessary; roughly chop them.
- Heat a skillet over high heat until it begins to smoke.
- Add 1 tablespoon of the oil, swirl the pan, then add all the pork.
- Cook, stirring occasionally, until the pork browns and loses its pink color, 2 to 3 minutes.
- Transfer the pork to a bowl, lower the heat to medium.
- Add the remaining tablespoon of oil to the skillet.
- Swirl it around and add the garlic.
- Stir once or twice.
- As soon as the garlic begins to color - 10 to 15 seconds - return the heat to high and add the greens and 2 tablespoons water.
- Stir frequently, until the greens wilt, 2 or 3 minutes longer.
- Add the pork back to the skillet and stir for 1 minute.
- Add the soy sauce and lime juice, stir, turn off the heat, and taste, adding more soy sauce.
- If the mixture is dry, add the stock and heat through.
- Garnish with the scallions and serve immediately.