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Pork With Napa Cabbage and Chiles

  • 3servings
  • 118calories

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Source: www.cookstr.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, H, C, E
MineralsCopper, Natrium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. About 1 tablespoon lard or peanut oil

  2. 2 tablespoons minced ginger

  3. 2 or 3 red cayenne chiles, seeded and minced, or 3 tablespoons minced Pickled Red Chiles (see headnote)

  4. 1/2 pound boneless pork loin, butt, or tenderloin, thinly sliced

  5. About 1/2 pound Napa cabbage , preferably from the stem end, thinly sliced (4 cups loosely packed)

  6. 1 teaspoon salt , or to taste

  7. 1 large or 2 small scallions , smashed, cut lengthwise into ribbons and then into 1-inch lengths

Instructions Jump to Ingredients ↑

  1. Place a wok over high heat. When it is hot, add the lard or oil and swirl to coat the bottom of the wok, then toss in the ginger and chiles. Stir-fry for about 30 seconds, to a well-blended bright red mass, then add the pork slices and stir-fry until they have all changed color, 1 to 2 minutes. Toss in the cabbage and stir-fry for about a minute. Add the salt and stir, then cover and cook for about 1 minute. Remove the lid and stir-fry a little longer, just until the cabbage is softened but not limp.

  2. Toss in the scallion ribbons and stir-fry for another 30 seconds or so. Turn out into a wide shallow bowl and serve.

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