Cabbage is one of those vegetables that we eat a lot of around here. It’s healthy, affordable and can be cooked in many different ways. Have you seen the new recipes floating around the internet where they roast cabbage?? Well I’ve never had it that way and it peaked my interest so I will be trying it soon! I love this recipe and made it a few times in the last month, it’s super easy and so good! If you’re not a pork eater you can easily substitute chicken in this recipe. Enjoy!
Pork and Cabbage
2 lbs pork, thinly sliced against the grain
2 tbsp cornstarch
¼ cup soy sauce
3 tbsp rice vinegar
½ tsp red pepper flakes
2 tbsp hoisin
2 ½ tbsp sugar
2 tbsp crushed garlic
1 tbsp crushed ginger
1 Napa cabbage cut into thin strips
2 tbsp canola oil
Mix pork with cornstarch. In a small bowl mix soy sauce, rice vinegar, red pepper flakes, hoisin sauce and sugar then set aside. Place a large frying pan over high heat and add oil. When the oil is hot and beginning to smoke, add pork. Fry until brown, then flip and cook until the next side is brown. Do not crowd the pan. It best to fry the meat in batches. When all the meat is brown, add ginger and garlic to pan with the meat and cook for about 30 seconds, then add the sauce and cook until it’s thickened, about 3 minutes. Add cabbage and stir to coat with the sauce then cook until the it’s wilted. This should take just a few minutes. Remove from heat and serve with white rice.
*recipe adapted from Epicurious.com