Craving a quick, flavorful, and satisfying meal? Look no further than this Crispy Chinese Cabbage & Pork Stir-Fry! This simple recipe delivers a delightful crunch from perfectly cooked cabbage, complemented by tender pork and a vibrant, savory sauce. Forget complicated techniques and lengthy prep times – this dish is surprisingly easy to master, even for beginner cooks. The combination of sweet, salty, and savory notes makes it a perfect weeknight dinner or a satisfying lunch. You’ll be amazed at how quickly you can create a restaurant-quality meal in your own kitchen.
This recipe uses readily available ingredients and requires minimal equipment, making it both accessible and efficient. Prepare to be impressed by how much flavor you can pack into such a simple dish. Ready to transform your culinary skills and enjoy a delicious stir-fry? Let's dive into the step-by-step instructions!
Tools Needed
- Frying pan
Ingredients
- Chinese Cabbage: 300g
- Minced Pork: 150g
- Ginger
- Potato Starch
- Soy Sauce: 1/2
- Sake: 1/2
- Sugar: 1/2
- Sesame Oil
Step-by-Step Instructions
Step 1. Prepare Ingredients & Seasoning
- Cut the Chinese cabbage leaves and stems separately. Slice the stems fairly thickly for a crunchy texture.
- Cut the ginger into 2-3mm pieces (or use grated ginger).
- Combine 1/2 soy sauce, 1/2 sake, and 1/2 sugar.
Step 2. Stir-fry the Cabbage and Pork
- Stir-fry the Chinese cabbage in sesame oil for about 2 minutes until the edges become translucent. Remove and set aside.
- Add more oil to the pan, then add the minced pork. Coat the pork with potato starch while stir-frying.
- Once the pork changes color, push it to the side of the pan, add the seasoning mix, and let it boil.
Step 3. Combine and Finish the Stir-fry
- Mix the pork with the sauce, then add the stir-fried Chinese cabbage. Mix gently to combine.
- Finish by adding a little more oil to create a glossy finish.
Read more: Shojin Ryori: Delicious Buddhist Vegetarian Recipes
Tips
- For a crunchy cabbage, cut the stems thickly and stir-fry briefly before removing.
- If using grated ginger, add it later when stir-frying the pork to prevent splashing.
- Coating the pork with potato starch while stir-frying creates a nice texture. No need to coat it beforehand.
Nutrition
- N/A
FAQs
1. Can I use other types of pork?
Yes! Pork belly, shoulder, or even ground pork will work well. Adjust cooking time as needed depending on the cut.
2. What if I don't have Chinese cooking wine?
You can substitute with dry sherry, mirin, or even a splash of white wine. If you don't have any of these, just omit it – the dish will still be delicious!
This Crispy Chinese Cabbage & Pork Stir-Fry is a testament to the power of simple ingredients and quick cooking techniques. Enjoy this flavorful and satisfying dish as a weeknight meal or a delightful treat anytime. We hope you enjoy this recipe and encourage you to share it with your friends and family!