I really like kimchi, but the only problem is that since its technically raw vegetables, you can only eat so much. So i decided why not cook it? Pork almost always goes with any vegetable in Chinese cooking, although I don’t typically eat this, for this dish its only meant to flavor, its not the star of this dish.
Pork marinated in Chinese cooking wine, ginger, and sugar is a very common practice. The ginger, sugar and wine are all used to help rid the meat of any bitter or that unpleasant porky taste. It’s best to use the lean cuts of pork, like the shoulder , in this recipe. Also, you only need about 2-3 oz. of pork. It’s only meant to add flavor not overpower the dish.
Cabbage with stir fried veggies
Ingredients• 2-3 oz. lean pork thinly sliced marinated in 1tsp. Chinese cooking wine + pinch of sugar + 1/2 tbsp. Light soysauce + 1/2 tsp. Fresh ginger
• 1 1/2 lbs. napa cabbage chopped/sliced
• 1/2 carrot thinly sliced
• 1/2 cup chopped snow peas(optional)
• 2 large green onions chopped
• light soy sauce
• 1/2 tsp Korean chili flakes
• 1 dried chili
• white pepper
• 1 package bunapi mushrooms
- Heat oil in a wok, make sure that it is HOT! Add in dry chili, let sit for about 30 seconds then add in the green onion stirring for about a minute or so. Then add in the marinated pork and just stir constantly until the pork is no longer pink
- Add in snow peas and carrots stirring for about a minute then add in the mushrooms and starting for another minute
- Poor in all of the cabbage and stir for about another two or so minutes adding a little bit of soy sauce as you go as well as the Korean chili flakes and add white pepper to taste. Let it sit for about 5 or so minutes to allow some evaporation to take place.
- Add salt to taste and check to see if the veggies are tender to your liking.
- Plate and enjoy!!!!
I found that by adding some salt, and letting the napa cabbage rest for like 20 minutes, and then spinning it in a salad spinner really helps to reduce the amount of liquid that collects in the pan.