JAPANESE PORK AND GINGER CABBAGE

Japanese Pork and Ginger Cabbage image

Provided by The Flying Chef

Categories Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

800 g pork fillets, sliced in to thin strips (about 5cm in length.)
2 heads Chinese cabbage (about 700g in weight.)
2 1/2-3 tablespoons sake
3 teaspoons sugar
60 ml Japanese soy sauce
3 -4 teaspoons gingerroot, grated (add more or less ginger depending on personal taste.)
2 tablespoons olive oil

Steps:

Combine sake, sugar, soy sauce and ginger in a bowl and stir until sugar dissolves.
Add sliced pork and marinade 10 min's (do not marinate longer than 10 min's as pork will become tough.) Drain pork over a small bowl, reserve marinade.
While pork is marinating, remove thick ribs from cabbage (the thick white stalky part in the centre.) Cut leaves into approx 4cm squares.
Heat the oil in a wok or large frying pan, add pork stir-fry for about 5 Min's or until pork is almost cooked. Add reserved marinade stir-fry for a couple of minutes, finally add cabbage and stir-fry until cabbage just wilts.
Serve pork over steamed rice.