Thursday, January 3, 2008
Pork and Cabbage Stir Fry
10 oz Pork loin, cut into thin postage stamp pieces
3 T. soy sauce
1 T. Brown Sugar
1 T. Rice Wine
1 T. ginger, minced
2 cloves garlic Minced
1 T. corn starch paste (made with a mix if Cornstarch and a little water)
2 cups shredded cabbage
1 cup red and orange bell peppers, cut into 1 inch pieces
1 medium onion cut in half and sliced
1 handful peanuts
Marinate the pork in 2 T soy sauce, sugar, rice wine and cornstarch.
combine ginger and garlic in a bowl
have all ingredients with in reach of a wok that is heating. Add 1 T of sesame oil to hot wok and then half of the pork and stir fry it for 30 seconds add in 1.2 teaspoon garlic ginger (gg) mix. cook for 1 more minute, remove from wok and set aside. do the same with the other half of the meat.
Stir fry the cabbage in the hot wok for 2 minutes (Add water if needed) then set aside with pork.
Add a teaspoon of sesame oil to hot wok and then add in the bell peppers and stir fry for 1 minute then add the onion and stir fry for 30 seconds (ish).
Combine all elements of the dish in the Wok with the remaining soy sauce, peanuts, ginger and garlic and fry for 1 more minute and put in a serving platter.
Serve with brown rice.