Chinese•quick
Pork and Cabbage Stir Fry
Amazing pork and cabbage stir fry with a dry pot method
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 100 g pork belly (skin removed and sliced)
- 5 large leaves of cabbage (washed, hand shredded and completely drained)
- 4 garlic cloves (sliced)
- 1 small chunk of ginger (sliced)
- 4 fresh Thai peppers (cut into small circles)
- 3 green onions (cut into small sections and separate green parts and white part)
- 1 tbsp. light soy sauce
- 1/4 tsp. salt
- 1/2 tsp. sugar
- 1/2 tbsp. sesame oil
Instructions
- 1
Spread a very little amount of oil in wok and fry the pork belly until cured and browned. Move them to one side of the wok.
- 2
Place garlic, ginger, scallion white and Thai peppers. Fry for half minutes until aromatic.
- 3
Add cabbage in, make a quick stir fry, then add light soy sauce, salt and sugar. Mix in sesame oil too. Serve hot.