Dongbei-Style Pork and Pickled Cabbage Stir-Fry
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Ingredients
- 350 g pork loin steaks, thinly sliced
- 250 g pickled chinese cabbage (suan cai)
- 2 garlic cloves
- 2 dried red chilli
- 1 tbsp light soy sauce
- 1 tbsp chinese rice wine
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 224 kcal
- Protein
- 19.5 g
- Carbohydrate
- 1.9 g
- of which sugars
- 1 g
- Fat
- 14.8 g
- of which saturates
- 4 g
- Fibre
- 1.5 g
- Salt
- 1.89 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
If pickled chinese cabbage is not available, drained sauerkraut makes a good swap.
- 2
Toss the pork with the chinese rice wine and leave to marinate for 10 minutes.
- 3
Heat the groundnut oil in a wok until hot and stir-fry the pork for 3 minutes, until browned and cooked through with no pink remaining, then lift out.
- 4
Add the garlic and dried red chilli to the wok and fry for 30 seconds.
- 5
Add the pickled cabbage and stir-fry for 3 minutes, until hot through.
- 6
Return the pork to the wok with the light soy sauce and toss together for 1 minute.
- 7
Serve with steamed rice.
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