Home-styleEasy 28 min serves 2

Pickled Mustard Green & Pork Shreds

Name: Pickled Mustard Green & Pork Shreds
Total time: 28 min
Yield: 2 servings
Cuisine: Home-style
Ingredients: pickled snow mustard greens (xue cai); pork tenderloin, thinly sliced; light soy sauce; Shaoxing wine; ginger, minced; scallions, white and light green parts, finely chopped

雪菜肉丝 · xuě cài ròu sī

家庭快手版 · Home version: Family version uses less oil and no MSG—just slow-sautéed pork and gently softened snow vegetables, exactly how Aunt Mei cooked it in her tiny Ningbo kitchen.

My grandmother in Ningbo always kept a stoneware crock of fermented snow mustard greens under the sink. Every winter morning, she’d rinse a handful, chop it fine with leftover pork from yesterday’s dumplings, and stir-fry it over low heat while I sat on a stool peeling garlic. That salty-umami aroma meant breakfast was almost ready.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More pork recipes →Quick & Easy Comfort Food

Ingredients

pickled snow mustard greens (xue cai)雪菜🏮 asian120 g
pork tenderloin, thinly sliced猪里脊肉🛒 local180 g
light soy sauce生抽🏮 asian15 ml
Shaoxing wine绍兴酒🏮 asian10 ml
ginger, minced姜末🛒 local10 g
scallions, white and light green parts, finely chopped小葱白及淡绿段🛒 local30 g

pickled snow mustard greens (xue cai): Look for vacuum-packed or jarred 'snow vegetable' or 'xue cai' in Asian grocers; avoid overly salty versions — rinse well before use.

pork tenderloin, thinly sliced: Slice against the grain, 2 mm thick, then cut into 4 cm shreds.

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Rinse xue cai under cold water 3 times, then squeeze firmly to remove excess moisture. Chop finely and set aside.
挤干是关键
🔍 Look for 1 分钟 · 1 minute
Visual: 雪菜碎微潮但不滴水，呈鲜亮橄榄绿色。Xue cai shreds are damp but not dripping; color is bright olive-green.
You know it's right when: 掌心攥紧后无水渗出。No standing water remains when squeezed in palm.
2Marinate pork shreds with light soy sauce, Shaoxing wine, and half the ginger. Stir well and let sit 10 minutes.
腌制去腥增嫩
🔍 Look for 10 分钟 · 10 minutes
Visual: 肉丝泛光、略显饱满。Pork shreds look glossy and slightly swollen.
You know it's right when: 汁液完全被吸收，底部无酱汁积聚。Liquid is fully absorbed, no pooling at bottom.
3Heat wok over medium-high heat until a drop of water sizzles and vanishes instantly. Add 15 ml (1 tbsp) neutral oil.
锅要够热
🔍 Look for Medium-high 30 秒 · 30 seconds
Visual: 油面微微起涟漪，尚无青烟。Oil shimmers with faint ripples, no smoke yet.
You know it's right when: 水珠跳动并1秒内汽化。Water droplet dances and evaporates in <1 second.
4Add remaining ginger and scallion whites; stir-fry 20 seconds until fragrant. Immediately add marinated pork and stir-fry until just opaque (about 1.5 minutes).
抢火候，防老
🔍 Look for High heat 1.5 分钟 · 1.5 minutes
Visual: 肉丝呈浅粉色，无灰白边。Pork turns pale pink with no gray edges.
You know it's right when: 肉丝微冒热气，开始散开成丝状。Pork releases slight steam and begins to separate into strands.
5Add xue cai and stir-fry over medium heat for 2–3 minutes until evenly heated and fragrant. Taste and adjust salt only if needed (xue cai is usually salty enough). Turn off heat and serve immediately.
雪菜已咸，慎加盐
🔍 Look for Medium heat 2–3 分钟 · 2–3 minutes
Visual: 雪菜略软但不烂，咸鲜辛香扑鼻。Xue cai softens slightly but retains texture; aroma is pungent and savory.
You know it's right when: 香味明显变浓，弥漫整个厨房。Fragrance intensifies and fills kitchen.

Tips

· If xue cai is very salty, soak in cold water for 5 minutes before rinsing.
· Do not overcook pork — it becomes tough and dry.
· Serve with hot steamed rice: the grains absorb the umami brine beautifully.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide