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Stir Fried Pork And Preserved Mustard Cabbage

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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
  Lean pork 1⁄2 Pound
  Cornstarch 1 Teaspoon
  Soy sauce 1 Teaspoon
  Sherry 2 Teaspoon
  Sugar 1⁄4 Teaspoon
  Peanut oil 1⁄4 Teaspoon
  Preserved mustard 1⁄2 Pound
  Cabbage 1
  Fresh root ginger 1
  Stock 1⁄4 Cup (4 tbs)
  Water 1 Tablespoon
  Pepper 1 Dash
  Oil 1 1⁄2 Tablespoon
  Salt 1⁄2 Teaspoon
  Oil 2 1⁄2 Tablespoon
  Sugar 1 Tablespoon
  Vinegar 1⁄2 Teaspoon
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.

Recipe Summary

Cuisine: 
Chinese
Method: 
Stir Fried
Ingredient: 
Pork

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