Stir Fried Pork And Preserved Mustard Cabbage Recipe
The name of the recipe "Stir Fried Pork And Preserved Mustard Cabbage" might sound complex, but this one is easy to do and tasty as well. I made this Stir Fried Pork And Preserved Mustard Cabbage for the dinner party last night and it went over really well. Try preparing!
Ingredients
1/2 pound lean pork
1 teaspoon cornstarch
1 teaspoon soy sauce
2 teaspoons sherry
1/4 teaspoon sugar
1/4 teaspoon peanut oil
1/2 pound preserved mustard cabbage
1 wedge fresh ginger root
1/4 cup stock
1 teaspoon cornstarch
1 tablespoon water
Dash of pepper
1 1/2 tablespoons oil
1/2 teaspoon salt
2 1/2 tablespoons oil
1 tablespoon sugar
1/2 teaspoon vinegar
Directions
1 Slice pork thin against the grain. Combine cornstarch, soy sauce, sherry, sugar and peanut oil; then add to pork and toss to coat.
2. Rinse preserved mustard cabbage and wring dry; cut in 1/2 inch sections. Crush ginger root.
3. Blend remaining cornstarch, cold water and pepper to a paste.
4. Place preserved cabbage in a dry pan and stir fry gently over medium heat until dry (3 to 4 minutes). Remove from pan.
5. Heat oil. Add salt, then ginger root and brown lightly. Add pork and stir fry until it begins to brown (about 3 to 4 minutes). Remove from pan.
6. Heat remaining oil. Return preserved cabbage and stir fry 2 minutes over high heat to restore crunchiness; then sprinkle with sugar and vinegar.
7. Return pork and stir fry a few times. Stir in stock and heat quickly. Then stir in cornstarch paste to thicken.
2. Rinse preserved mustard cabbage and wring dry; cut in 1/2 inch sections. Crush ginger root.
3. Blend remaining cornstarch, cold water and pepper to a paste.
4. Place preserved cabbage in a dry pan and stir fry gently over medium heat until dry (3 to 4 minutes). Remove from pan.
5. Heat oil. Add salt, then ginger root and brown lightly. Add pork and stir fry until it begins to brown (about 3 to 4 minutes). Remove from pan.
6. Heat remaining oil. Return preserved cabbage and stir fry 2 minutes over high heat to restore crunchiness; then sprinkle with sugar and vinegar.
7. Return pork and stir fry a few times. Stir in stock and heat quickly. Then stir in cornstarch paste to thicken.
