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Pork, Wine Lees, and Pickled Cabbage


Pork, Wine Lees, and Pickled Cabbage
½ pound pickled napa cabbage
1/4 pound ground or minced pork
1 chili pepper, seeded, then minced
1 garlic clove, peeled and minced
1 slice fresh ginger, minced
1 scallion, minced
1 teaspoon granulated sugar
1 teaspoon sesame oil
1 teaspoon red or white wine lees, mashed
1 teaspoon thin soy sauce

1. Drain pickled cabbage and chop it coarsely.
2. Heat oil in a wok or fry-pan and stir-fry the pork and chili pepper for one minute.
3. Then, add the garlic, ginger, pickled cabbage, and minced scallion pieces and stir-fry one more minute, then serve in a pre-heated bowl.

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