- 1 lb broccoli rabe
- 1/4 lb pork shoulder or boneless pork tenderloin, thinly sliced
- 2 tbsp peanut oil
- 1large garlic clove, thinly sliced
- 1 tsp lemongrass, trimmed and minced
- 3-4 dried red chilis
- 1 1/2 tbsp red miso paste
- 1 cup water
- 1/2 tsp kosher salt
DirectionsChop the tough stems off the broccoli rabe and discard. Roughly chop the broccoli rabe and wash thoroughly. Drain and set aside.
Heat a wok over medium-high heat. Add oil and when it is hot, add the sliced garlic. Cook, stirring, for about 30 seconds. Add the lemongrass and chilis and stir until aromatic. Raise the heat to high, add pork, and stir-fry until the pork has been lightly seared on all sides. Add the broccoli rabe and stir to mix well.
Mix the miso paste into 1 cup of water and add, together with salt. Bring to a vigorous boil, cover and lower the heat slightly and cook until the broccoli rabe is just tender and the pork is cooked through, about 3-4 minutes. Taste for salt and adjust seasonings if necessary.
Serve with rice or noodles.