Mustard Greens With Pork, Stir-Fried

• 1 1/2 pounds young mustard greens
• 3/4 pound boneless pork loin, partly frozen
• 1 tablespoon cornstarch
• 2 tablespoons dry sherry
• 1 teaspoon sugar
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 2 tablespoons peanut or vegetable oil
• 1 tablespoon ginger root, minced
• 1 clove garlic, minced
• 3 scallions, white and green part, chopped
• Coarse salt and freshly ground pepper to taste

1. Leaving the greens tied in a bunch, cut off half an inch of stem and chop the greens into three-inch lengths, separating stems from leafy part.
2. Slice the pork thin, then shred.
3. Combine the cornstarch, sherry and sugar and mix well.
4. Add the oyster and soy sauces and set aside.
5. Heat the oil in a wok or skillet.
6. Add the ginger, garlic and scallions and stir-fry for 30 seconds.
7. Add the pork and stir-fry for one minute.
8. Add the mustard green stems and stir-fry for one minute.
9. Add the leaves and stir-fry for 30 seconds, then add the sauce.
10. Stir-fry for a few more seconds until well mixed.
11. Serve immediately.

young mustard, pork loin, cornstarch, sherry, sugar, oyster sauce, soy sauce, peanut, ginger root, clove garlic, scallions, salt

Taken from cooking.nytimes.com/recipes/11179 (may not work)