• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Stir-Fried Pork and Preserved Mustard Cabb

  • Recipe Submitted by on

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.

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