Stir Fried Pork and Pickled Cabbage

    Stir Fried Pork and Pickled Cabbage

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    40min


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    Pickled cabbage is combined with marinated pork in this tasty Chinese stir fry that also includes bamboo shoots.

    Ingredients
    Serves: 4 

    • 1/2 tablespoon sugar
    • 1 teaspoon salt
    • 1/2 tablespoon light soy sauce or 1 tablespoon dark soy sauce
    • 1-2 tablespoons cornflour, mixed with 1 tablespoon water
    • 450g pork fillet, sliced
    • 1 tablespoon groundnut oil
    • 1 tablespoon groundnut oil
    • 1 (200g) tin pickled cabbage (sit choi), drained
    • 1/3 teaspoon caster sugar
    • 1 (225g) tin bamboo shoots, sliced
    • 2 tablespoons shaoxing wine
    • 150ml water
    • 1 tablespoon cornflour, mixed with 1 tablespoon water

    Directions
    Preparation:10min  ›  Cook:10min  ›  Extra time:20min marinating  ›  Ready in:40min 

    1. Mix together the sugar, salt, soy sauce and cornflour slurry. Mix in the pork, let marinate for 20 minutes.
    2. Heat a large frying pan with 1 tablespoon oil over high heat. Stir fry the pork until fully cooked; 4-5 minutes. Set aside.
    3. Heat the same frying pan with 1 tablespoon oil over high heat. Stir fry the cabbage with sugar until fragrant; 2-3 minutes.
    4. Stir in the bamboo shoots, mix well.
    5. Stir in the shaoxing wine and stir fry quickly. Add the water, cover and simmer for 2-3 minutes.
    6. Stir in the cornflour slurry to thicken the sauce. Once the sauce is thick, serve.

    Ingredients

    Shaoxing wine and pickled cabbage can be found in Asian speciality shops.

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