Vietnamese Pork Char Siu with Mustard Green Soup and Beef and Green Bean Stir-fry
27 ingredients · from Noms by Nancy
Ingredients
- large piece Pork shoulder
- 3 to 4 Tbsp Lee Kum Kee char siu sauce
- splash Dark soy sauce
- a little bit Five spice powder
- some Parchment paper
- a bit Water (for air fryer)
- Green beans
- Mustard greens
- Ginger
- Shrimp (peeled and deveined)
- a little bit Salt
- a little bit Pepper
- a bit Oil (for soup base)
- about halfway full pot Water (for soup/stock)
- optional substitute for water Chicken stock
- a bit (for soup seasoning) Black pepper
- enough to boil green beans Wok/Pot of water
- Beef (pre-sliced)
- a bit Oyster sauce
- a bit Soy sauce
- a bit (for beef marinade) Chicken bouillon
- a bit (for beef marinade) Black pepper
- Green onions
- optional, a little bit Fresno pepper
- a splash Fish sauce
- a bit (for stir-fry seasoning) Chicken bouillon
- several bowls White rice
Method
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Watch the original: “Vietnamese Pork Char Siu with Mustard Green Soup and Beef and Green Bean Stir-fry” by Noms by Nancy. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.
