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Pork and Cabbage Stir Fry

  • 4servings
  • 40minutes

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C
MineralsCopper, Natrium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Marinade:

  2. 1/2 tablespoon sugar

  3. 1 teaspoon salt

  4. 1/2 tablespoon light soy sauce or 1 tablespoon dark soy sauce

  5. 1-2 tablespoons cornflour, mixed with

  6. 450g pork fillet, sliced

  7. 1 tablespoon groundnut oil

  8. 1 (200g) tin pickled cabbage (sit choi), drained

  9. 1/3 teaspoon caster sugar

  10. 1 (225g) tin bamboo shoot, sliced

  11. Sauce:

  12. 2 tablespoons shaoxing wine

  13. 150ml water

  14. 1 tablespoon cornflour, mixed with

  15. 1 tablespoon water

Instructions Jump to Ingredients ↑

  1. Make the marinade by mixing 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. 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.

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