Ingredients

• 1 pound Brussels Sprouts – trimmed and halved
• Half pound Skinless Pork Belly or Loin – half inch dice
• 2oz. Green Onion – thinly sliced
• ¾ tsp. Granulated Sugar
• 3-4 Dry Chili Peppers cut into rounds and deseeded (Guajillo for mild heat, cayenne for HOT)
• 2 Cloves Garlic – Sliced
• 1” Knob of Ginger – Peeled and sliced
• 1 Tblsp. Chinese Black Vinegar (Gold Plum Brand Chinkiang Vinegar)
• 1 Tbsp. Soy Sauce
• 1 tsp. Knorr Hong Kong Chicken Broth Powder
• 1 tsp. Szechuan Peppercorns – ground into a powder (substitute = Chinese 5 spice powder)v
• 2 oz. Yacai, or Chinese Preserved Mustard Greens (if not available omit)
• 2 cups Canola Oil

Preparation:

1. Dice and soak the preserved mustard greens in water to remove excess salt.

2. Trim the ends of the Brussels Sprout stems, peel off the outer layers and wash.

3. Measure and combine the vinegar and soy sauce.

4. Put the oil in a small deep sauce pot or wok over medium high and heat to 375°F.

5. Slowly add the diced pork, fry until just starting to brown and remove. Set aside on a paper towel to drain.

6. In the same oil blanch the Brussels sprouts until starting to brown. Remove from oil and drain.

7. Remove the oil from the wok, leaving a tablespoon in the bottom or add enough of the oil to coat the bottom in a large frying pan.

Assembly

1. Heat the oil coated wok or pan on medium heat.

2. Add the dry chilies and the ground Szechuan pepper, stir fry for 10 seconds or until very fragrant.

3. Add the sliced ginger and garlic, stir fry another 20 seconds.

4. Squeeze out the water from mustard greens and add, stir fry for another 20 seconds. If not using add ½ tsp. Kosher salt and go directly to the next step.

5. Turn heat to high, add the diced pork, toss for another 40 seconds until starting to brown.

6. Add the Brussels Sprouts, sugar, and chicken powder, heat through while stirring.

7. Pour in the vinegar and soy sauce around the edges of the wok. Stir fryuntil absorbed. Fold in the green onion.

8. Remove to a bowl and serve.