Name: Stir-fried pork and ginger cabbage
Cook time: 25 min
Total time: 25 min
Ingredients: 400 gram (12½ ounces) pork fillet, cut into strips; 1/4 cup (60ml) japanese soy sauce; 2 tablespoon sake; 1 teaspoon sugar; 1 centimetre (½-inch) piece fresh ginger (5g), grated; 8 wombok (napa cabbage) leaves; 2 tablespoon vegetable oil; 3 teaspoon fresh ginger juice

Ingredients

400 gram (12½ ounces) pork fillet, cut into strips

1/4 cup (60ml) japanese soy sauce

2 tablespoon sake

1 teaspoon sugar

1 centimetre (½-inch) piece fresh ginger (5g), grated

8 wombok (napa cabbage) leaves

2 tablespoon vegetable oil

3 teaspoon fresh ginger juice

Method

1.Combine pork, sauce, sake, sugar and grated ginger in medium bowl. Drain pork over small bowl; reserve marinade.

2.Discard thick ribs from wombok, cut leaves into 4cm (1½-inch) squares.

3.Heat oil in wok; stir-fry pork, in batches, until browned. Remove from wok.

4.Return pork to wok with cabbage, reserved marinade and juice; stir-fry until hot. Serve with steamed rice and top with chopped green onions, if you like.

To obtain ginger juice, squeeze grated fresh ginger into a sieve set over a bowl. A piece of ginger measuring about 15cm (6 inches) in length will yield 3 tablespoons of grated ginger; this amount of grated ginger should in turn yield the 3 teaspoons of juice used in this recipe.
Note

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