PORK AND NAPA CABBAGE STIR FRY
This is the 20th anniversary of this, the first stir fry (of many) I've created. Shown here made with dried black fungus. You can also use Shiitake, white button, or no mushrooms at all.
Provided by Greg Appel @ElJefe
Categories Pork
Number Of Ingredients 10
Steps:
- If using dried black fungus, put 6-8 pieces in a small bowl of room temp water to reconstitute
- If you have not used dried black fungus before note, they grow 2-3 times there size
- mince ginger and garlic, put in bowl with 3 tbsp soy sauce and the sesame oil. cut meat into bite size strips and add to bowl and stir
- cut cabbage crossways to 1 inch widths place in colander to wash and drain well
- If using, cut both ends off onion, slice in half lengthways then into 1/4 inch strips
- drain and rinse black fungus, pat dry and cut into strips, or wipe clean with dry towel, fresh mushrooms and slice
- place wok or your favorite stir fry pan on a med hi heat add 1 tbsp oil to wok and stir fry half the pork till no longer pink and remove to a plate, repeat with remaining pork
- add a little more oil to wok if needed and stir fry onion, if using. 2-3 mins. otherwise --
- add a little more oil to wok and add cabbage to wok, give it a quick stir and cover cook 3-4 mins. uncover and stir a couple times during, till wilted
- return meat to wok, stir and add black fungus
- serve over cooked white or jasmine rice, if desired
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