Stir Fried Pork and Pickled Cabbage
40 minutes
Pickled cabbage is combined with marinated pork in this tasty Chinese stir fry that also includes bamboo shoots.
tonytsang
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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
- Mix together the sugar, salt, soy sauce and cornflour slurry. Mix in the pork, let marinate for 20 minutes.
- Heat a large frying pan with 1 tablespoon oil over high heat. Stir fry the pork until fully cooked; 4-5 minutes. Set aside.
- Heat the same frying pan with 1 tablespoon oil over high heat. Stir fry the cabbage with sugar until fragrant; 2-3 minutes.
- Stir in the bamboo shoots, mix well.
- Stir in the shaoxing wine and stir fry quickly. Add the water, cover and simmer for 2-3 minutes.
- 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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