Stir Fried Pork With Savoy Cabbage
|Boneless pork||12 Ounce (350 Grams)|
|Rice wine/Medium sherry||2 Tablespoon|
|Sesame oil||1 Teaspoon|
|Light soy sauce||1 Tablespoon|
|Groundnut oil||2 Tablespoon|
|Onions spring||3 , chopped|
|Savoy cabbage||1⁄2 Small (Firm One)|
Cut the pork into cubes or strips about 1cm/1/2in in diameter.
Toss the pork with the wine or sherry, sesame oil, soy and cornflour - don't worry too much about the lumps.
Set aside for 20 minutes.
Meanwhile shred the cabbage finely.
Heat a wok or large, deep-sided frying pan until it is really hot.
Add the groundnut oil and gently swirl it about a bit.
Just as it starts to smoke, which will be a matter of seconds, add the pork, but not its marinating juices.
Cook quickly, stirring around with chopsticks for a couple of minutes till brown around the edges.
The pork must be slightly brown if it is to be good.
Add the spring onions, a good grinding of pepper and some salt, then the shredded cabbage.
Cook, stirring and frying, for about 4 or 5 minutes till the pork is done right through and the cabbage is bright green and just starting to wilt.
Tip in the marinating juices from the pork, bubble once or twice and eat while hot.
Pass the soy sauce at the table.