How to Make Delicious Oil Residue Stir-Fried Greens: A Step-by-Step Guide

Q: Can I use a different type of meat for the oil residue?
A: Yes, you can use other fatty meats, but pork typically yields the best oil residue for this recipe.

Q: How long should I cook the greens if I prefer them crunchier?
A: Reduce the cooking time in step 4 to achieve a crunchier texture for the greens.

Oil Residue Stir-Fried Greens


  • Fatty pork: 50g
  • Greens (similar to bok choy, short stature): 400g
  • Salt: 5g
  1. Trim the roots off the greens.
  2. Wash the greens thoroughly.
  3. Render the fat from the pork to produce oil residue. Once rendered, use this to stir-fry the greens. Add water and cook for about 3 minutes until the greens are soft.
  4. Cook longer for softer greens or reduce the time for a firmer texture.
  • Calories: Varies based on portion size and type of greens.
  • Fats: High (due to pork fat).
  • Rich in vitamins and minerals from the greens.
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