We had a large head of napa cabbage that's been in our fridge for a while and I decided it was about time that we cooked it. Considering the only thing I could think of when thinking of napa cabbage was kimchi - I had to consult a little bit of help and found a recipe here (1). Working off this we built a pretty yummy dish for way more than enough for 6 people for around $9.
Stir-Fried Pork and Napa Cabbage:
Mostly taken from here (1) but changed as usual as time went on.
- 4 lbs Pork Loin (1/2" cubes)
- 2 lbs Napa Cabbage (1 1/2" slices)
- 12 cloves Garlic (minced)
- 3 tbsp Ginger (minced)
- 1 1/2 cups Soy Sauce
- 1 cup Rice Vinegar
- 2 tbsp Sesame Oil
- 1/2 cup Sugar
- 1/4 cup Corn Starch
- 2 Green Onions (thin slices)
Fry 3 cloves garlic and 1 tbsp ginger in the same pan (without cleaning) until golden brown. Add 1/4 of cut cabbage. Add 1/4 cup soy sauce, 1/4 cup rice vinegar, 1/2 tbsp sesame oil, and 1/4 of the remaining sugar (about 1/16 cup) to the cabbage and mix. Fry until slightly wilted, stirring occasionally (about 3 mins). Add another 1/4 of cabbage with the same mixture of liquid and sugar on top, mix and cover. Cook for 5 minutes, stirring occasionally. Remove from pan, placing in a large pot, and cook the other 1/2 of the cabbage similarly.
Add all ingredients to the pot (cabbage, cooked pork, fried garlic and ginger, and cut green onions). Mix and let boil. Serve hot over a bowl of rice.
All the repitition was due simply to the lack of an extra large wok. If we had an industrial sized one, I'm sure we could've made it all in one go! It should be fine if you reduce the size of the recipe to around 1 lb (quartering this one ><).
Cheers,
---Chris
Cites:
(1) http://www.epicurious.com/recipes/food/views/Stir-Fried-Pork-with-Napa-Cabbage-232797
No comments:
Post a Comment