Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 6856545 times

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Authors
Categories & Topics

Pork and Cabbage Stew

Pork

Pork and Cabbage Stew
Ingredients:
½ pound ground pork
2 monkey-head mushrooms, soaked for one minute, then minced
½ pound Chinese cabbage
1 egg white
1 Tablespoon minced fresh ginger, divided
1 teaspoon Chinese rice vinegar
½ teaspoon salt
2 Tablespoons cornstarch mixed with 1 Tablespoon cold water
1 Tablespoon vegetable oil
2 scallions, sliced thinly
1 Tablespoon Chinese rice wine

Preparation:
1. Mix pork, mushrooms, egg white, half the ginger, all the rice vinegar, salt, and the cornstarch mixture, and shape this into a half-inch thick pancake.
2. Heat wok or fry pan, add the oil, and fry the pancake on both sides, about one minute per side, then remove it to a plate.
3. Add rest of the ginger, half the scallions, and stir-fry one minute before adding the cabbage pieces and rice wine and then slide the pork pancake onto the top of cabbage pieces, and cover the wok or fry pan and reduce the heat, simmering it ten minutes.
4. Next, remove the cover and put this in a preheated casserole, top with the rest of the scallions.
5. And do serve it on a pre-heated platter.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720