This soup was a staple in our household back in Taiwan. Sour mustard or "Giam Tsai" in Taiwanese, are pickled mustard greens that are a bit reminiscent of Sauerkraut in taste and texture: crunchy, salty and sour. Sour mustard is typically used in soup with pork (sometimes including noodles) and also stir-fried with pork. They must be rinsed prior to use to remove the excess brine. This recipe is adapted from the one my mom makes.
Pork & Marinade:
1 lb. pork loin, cut into thin strips
1 tbsp. cornstarch
2 tsp. sesame oil
1/8 tsp. white pepper
1 tsp. salt
1/4 tsp. sugar
1 tbsp. water
1 tbsp. vegetable oil
20 oz. pickled sour mustard greens, rinsed, soaked and thinly sliced
10 oz. bamboo shoots, cut into strips
16 cups water*
2 tbsp. julienned fresh ginger
1 tsp. Hondashi
2 tbsp. Totole chicken powder
1. Combine the pork and marinade ingredients into a bowl. Let sit for at least 10 minutes, up to 30 minutes.
2. Remove the mustard greens from their packages and rinse thoroughly to remove the brine; taste the greens and if still too salty, rinse some more; place in a colander and let drain.
3. Shred/slice the mustard greens and bamboo shoots and julienne the ginger; set aside.
4. Heat a large wok or pot over medium high heat; add the pork and saute 30 seconds until the meat is partially cooked through; add the shredded mustard greens, bamboo shoots and ginger; stir-fry for 30 seconds to 1 minute until fragrant.
5. Add 20 cups of water; bring heat to high. Add Hondashi and chicken powder; bring to a boil. Let the soup simmer for 5-10 minutes. Turn off heat and add a sprinkle of sesame oil before serving.
*Another great way to make this soup is to boil pork ribs to make a pork stock for the base.
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