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Pork and Cabbage Stew


Pork and Cabbage Stew
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

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.

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