Hello, this is Pao.
Today’s dish is a hearty stir-fry featuring crisp and flavorful spring cabbage!
A classic and delicious combination—pork and cabbage.
It’s quick and easy to make in a frying pan, so it’s perfect for lunch as well!
Ingredients (Serves 2)
Spring cabbage…1/4 head
Thinly sliced pork…250g
Salt and pepper, to taste
Sake…2 tsp
potato starch (or cornstarch)2 tsp
(*Sauce mix)
Oyster sauce…1 tbsp
Soy sauce…1 tbsp
Sake…1 tbsp
Sugar…1/2 tbsp
Grated garlic…1/2 tsp
Sesame oil…1 tbsp
Instructions
1.Cut the cabbage into 3 cm squares.
Slice the carrot into thin half-moons, and cut the green pepper into thin diagonal pieces.
2.Season the pork with salt, pepper, and sake, then massage in the potato starch.
3.Heat sesame oil in a frying pan and add the pork.
Stir-fry while separating the pieces.
4.When the pork is mostly cooked, add the carrots and cabbage.
Toss briefly, cover with a lid, and steam for 2–3 minutes.
5.Once the cabbage has softened slightly, add the green pepper and the *sauce mix.
Stir-fry everything together until well combined. Done!
Tip: Avoid overcooking the cabbage to preserve its crisp texture—that’s what makes it so tasty!
© Pao
