Yet again, a classic Chinese dish. Just a tip, unless you are making kimchi, napa cabbage tastes awful without meat. Always add in a little bit of meat if you are cooking with it, and please don’t ever cook it with oyster sauce. I tried that once and ended up with fishy water, literally! The napa has a high water content so if you want to reduce this then you can salt it just like you would an eggplant to draw out some of that moisture.
[recipe-title=”Napa cabbage and pork”]
• 2 oz. lean pork cut into small pieces • 1 1/2 tbsp. Chinese cooking wine
• 1 tbsp. Light soysauce
• 1 tsp. Fresh ginger
• 1/2 tsp. Sugar Marinate for 30 minutes to an hour
• 1 small napa cabbage diced
• 2-3 scallions chopped
• light soysauce
- Heat some oil and cook pork until all the pink is gone
- Add in scallions and stir for about 1 minute then add in cabbage and some light soysauce(about 2-3 tbsp.) and cook covered for about 4 minutes
- Check after 4 minutes and see if cabbage is tender, then adjust salt and cook for however much more needed
- Turn off heat, serve, and enjoy!!!