In this recipe the Napa cabbage is used, giving a delicious delicate texture and flavor to the dish. When buying a Napa cabbage, look for one with firm unblemished and tightly packed leaves. It should be a light green to almost white in color. Then prepare it by shredding it into long thin strips. Try this delicious Napa cabbage and pork recipe and let me know what you think in the Chinese food forum. Enjoy!
1.5 lbs lean pork
1 tbsp soy sauce
¼ tsp ground ginger
1 head Napa cabbage
1 tbsp cornstarch
1 ½ tbsp peanut oil
4 tbsp soy sauce
- Cut all of the fat from the pork and slice it into thin long strips. Place these strips into a container with a tight fitting lid. Sprinkle on the ground ginger and using your hands, mix it in making sure to coat each piece. Add the soy and mix it in. Then cover and let the pork marinate for 15 minutes.
- Chop the base off of the cabbage and discard it. Pull the leaves apart and wash them under cold running water, discarding the small inner core leaves.
- Bunch the leaves together and cut them in half lengthwise, then cut them long ways into thin shreds and set them aside.
- Mix the cornstarch with just enough water to dissolve. Set it aside.
- Once the pork has marinated and the cabbage has been cut, heat a non stick pot or wok on high. Add the oil and swirl it around the pot. When the oil is hot, add pork and stir fry it for 2 minutes. Then add cabbage and stir fry for another minute.
- Next, add soy sauce and stir fry everything for 2 minutes or until it boils. Then add the cornstarch mixture and stir until thick.
- Serve with steamed white or fried rice. Makes 2 servings.