Chinese Cabbage Stir Fry with Pork
Chinese Cabbage Stir Fry with Pork is a stir fry dish but it’s not very oily. The simple soy-based flavour is quite addictive, and you can eat a lot without realising it. This is a versatile, simple stir fry and you can add different vegetables without failing.Prep Time does not include the time to rehydrate dried shiitake mushrooms.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500g/1.1lb Chinese cabbage
- 150g/5.3oz pork (, sliced to thin bite size pieces (note 1))
- 5 dried medium size shiitake mushrooms (, rehydrated overnight (note 2))
- 2 shallots/scallions (, finely chopped)
- 1½ tbsp oil
- ½ tbsp sesame oil
- 2 tbsp soy sauce
- 2 tbsp sake
- 1 tsp vinegar
- Salt to taste
Instructions
- 1
Remove the soft green/yellowish part of the cabbage leaves so that the white stem becomes a spear head shape. Cut the soft leaves to 4-5cm/1½-2” long.
- 2
Cut each white stem in half vertically, then slice each piece diagonally, perpendicular to the vertical cut, into large bite size pieces (see photo in the post, note 3).
- 3
Cut each shiitake mushroom into quarters or into three pieces (note 4).
- 4
Heat oil and sesame oil in a frying pan or a wok over high heat.
- 5
When it just starts smoking, add shallots and pork pieces. Stir fry until the pork is cooked through (about 1-1.5 minutes depending on the thickness of the pork).
- 6
Add soy sauce and sake to the pan/wok and stir vigorously (note 5), then add Chinese cabbage and shiitake mushrooms. Add a pinch of salt.
- 7
Stir to coat the sauce over the cabbage until the cabbage pieces become wilted.
- 8
Turn the heat off, add vinegar and quickly stir. Serve immediately.