INGREDIENTS

1 pound canned cured mustard greens (Muey Choy)
4 hot green peppers (diced)
1/2 pound ground uncooked pork
2 tablespoons vegetable oil
1/2 teaspoon salt
1 cup chicken stock
1/2 teaspoon sugar

COOKING METHOD

Have prepared 1 pound canned cured mustard greens. Soak in cold water 2 hours. Wash, drain, and dice finely. Dice four hot green peppers and 1/2 pound ground pork.

In a preheated wok or skillet, place 2 tablespoons vegetable oil and 1/2 teaspoon salt.

Bring oil to sizzling point at high heat. Add ground pork, stir and mix continuously for 8 minutes.

Add cured mustard greens, hot green peppers, 1 cup chicken stock, and 1/2 teaspoon sugar.

Stir and mix at high heat for 5 minutes. Cover and cook at low heat for 20 minutes, turning occasionally. Serve with hot steamed rice.