Side Pannel
Stir-Fried Pork and Preserved Mustard Cabb
Stir-Fried Pork and Preserved Mustard Cabb
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat
Ingredients List
- 1/2 lb Lean pork
- 1 ts Cornstarch
- 1 ts Soy sauce
- 2 ts Sherry
- 1/4 ts Sugar
- 1/4 ts Peanut oil
- 1/2 lb Preserved mustard cabbage
- 1 Wedge fresh ginger root
- 1 ts Cornstarch
- 1 tb Water
- 1 ds Pepper
- 1 1/2 tb Oil
- 1/2 ts Salt
- 2 1/2 tb Oil
- 1 tb Sugar
- 1/2 ts Vinegar
- 1/4 c Stock
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. Serve at once.
NOTE: The amount of sugar and vinegar can be adjusted according to
personal taste.
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. Serve at once.
NOTE: The amount of sugar and vinegar can be adjusted according to
personal taste.
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