Shredded Pork with Sour Mustard Greens (Giam Tsai Di Ba/Zhu Rou Suan Tsai)

If you're a sauerkraut aficionado, then you'll love these Chinese pickled mustard greens, sometimes labeled as "Sour Cabbage" and easy to find in most Asian markets. In Taiwanese, they're called "Giam Tsai" (i.e., "salty vegetable"). They're a staple in home-style cooking in Taiwan and mom would usually stir-fry them with sliced pork, minced garlic & ginger with a pinch of sugar and white pepper. She would also add them to a clear broth to make a light soup with sliced pork and noodles. I love eating this dish with steamed white rice! The chilies are optional (mom never used them), so add them if you like an extra kick.