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
13 people made this
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.
