CHINESE GARLIC PORK WITH CABBAGE
Steps:
- chop the garlic and ginger in a food processor until minced fine (or by hand). Mix the meat ingredients together along with 2 T. of the ginger-garlic mixture. Set it aside. (Pickled mustard greens are a common ingredient at Asian grocery stores.) Heat the wok, or a large fry-pan over medium-high heat. Swirl in 1 T. of oil. Fry 1/3 of the meat mixture until almost done. Remove it, and repeat the process for the rest of the meat, using 1/3 each time. Set all the meat aside. Swirl a bit more oil in the pan, add the veggies and the rest of the ginger/garlic mixture. Fry the veggies fast and hot until they just start to wilt/color. Next, add the sauce ingredients and the meat. Bring to a boil. Cook for 2-3 minutes and it's done. Serve over basmati rice or rice noodles. You can punch up the heat quotient with some cayenne pepper and/or using chili oil for some of the frying (make sure your fan is on...yowch!) Don't use a chili-type sauce - the vinegar will ruin the flavors.
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