Stir-fried ground beef and salted mustard greens from The Hakka Cookbook: Chinese Soul Food from Around the World by Linda Lau Anusasananan

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Notes about this recipe

  • westminstr on January 22, 2015

    This was a straightforward stirfry, very easy to make and prep. I doubled the recipe for 1 pound of beef and made half with chilies and half without. Definitely better with! I forgot the cilantro which would have improved the dish, and I might possibly have preferred the dish with pork or turkey, but that is a matter of personal preference. O liked the dish but E refused to eat it.

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