Thursday, 6 December 2012

Crunchy Cabbage Stir-Fried With Pork Slices 包菜炒猪肉

Crunchy Cabbage Stir-Fried With Pork Slices 包菜炒猪肉

Crunchy cabbage and succulent pork slices


400g cabbage (cut into strips, wash, drain and set aside)
150g pork (cut into thin slices)
4 tbsp cooking oil for stir-frying the cabbage
2 tbsp cooking oil
1 tbsp minced garlic

Cabbage cut into strips

Marinade For The Pork Slices

1 tsp Hsao Hsing wine
2 tsp cornflour

In a bowl, add wine to the pork and mix well. Then add cornflour and mix thoroughly.

Marinated pork

Sauce ingredients

1 1/2 tbsp oyster sauce
1/2 tsp salt
1 tsp sugar

In a large bowl dissolve the ingredients with 1 1/2 Chinese rice bowls of water.


1) In a wok use high heat to heat 4 tbsp of cooking oil until the wok becomes smoky.
2) Pour the cabbage into the wok and stir-fry for 1 to 2 minutes until the cabbage is no longer raw. Dish up and set aside. Wash the wok.
3) In a clean wok, heat 2 tbsp of cooking oil and saute the minced garlic till light brown and fragrant.
4) Over high heat, add in the sauce ingredients and bring it to the boil.
5) Stir in the pork slices into the boiling sauce solution and let it simmer for 3 minutes.
6) Stir in the precooked cabbage and let it cook for another minute.
7) Dish up and serve.

Note: Cabbage cooked this way will remain crunchy.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...