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1 teaspoon dry sherry
3 slices fresh ginger root
1/4 cup cooking oil
1/2 teaspoon salt
1/4 pound regular cabbage, cut in 2-by-2-inch pieces, about 2 or 3 cups
2 cloves garlic, crushed
1/4 cup fermented black beans, minced
1 teaspoon hot pepper flakes or powder
2 tablespoons soy sauce
1/4 cup stock from cooking pork
1/4 teaspoon MSG, optional
1. Simmer the pork in a small saucepan with 2 cups water, sherry and 1 slice ginger until tender, 30 minutes. Remove the saucepan from heat and let cool. Cut the cooked pork into large slices about 1/4-inch thick and reserve the stock for later use.
2. Put 2 tablespoons of oil in a hot skillet over medium heat. Add salt, then cabbage, stirring constantly for one minute. When the cabbage is half translucent, remove and spread on a plate.
3. Pour the remaining 2 tablespoons of oil in the same skillet over medium heat. Add the remaining 2 slices ginger, crushed garlic and minced black beans for a few stirrings, then add hot pepper flakes and sliced pork. Pour in the soy sauce, stock and MSG, if using. Stir and cook for 1 minute. Mix in the cooked cabbage and serve immediately.
Nutrition information:
Per serving: 241 calories, 18 g fat, 2 g saturated fat, 39 mg cholesterol, 5 g carbohydrates, 14 g protein, 1,005 mg sodium, 1 g fiber.
wdaley@tribune.com
3 slices fresh ginger root
1/2 teaspoon salt
1/4 pound regular cabbage, cut in 2-by-2-inch pieces, about 2 or 3 cups
2 cloves garlic, crushed
1/4 cup fermented black beans, minced
1 teaspoon hot pepper flakes or powder
2 tablespoons soy sauce
1/4 cup stock from cooking pork
1/4 teaspoon MSG, optional
1. Simmer the pork in a small saucepan with 2 cups water, sherry and 1 slice ginger until tender, 30 minutes. Remove the saucepan from heat and let cool. Cut the cooked pork into large slices about 1/4-inch thick and reserve the stock for later use.
2. Put 2 tablespoons of oil in a hot skillet over medium heat. Add salt, then cabbage, stirring constantly for one minute. When the cabbage is half translucent, remove and spread on a plate.
3. Pour the remaining 2 tablespoons of oil in the same skillet over medium heat. Add the remaining 2 slices ginger, crushed garlic and minced black beans for a few stirrings, then add hot pepper flakes and sliced pork. Pour in the soy sauce, stock and MSG, if using. Stir and cook for 1 minute. Mix in the cooked cabbage and serve immediately.
Nutrition information:
Per serving: 241 calories, 18 g fat, 2 g saturated fat, 39 mg cholesterol, 5 g carbohydrates, 14 g protein, 1,005 mg sodium, 1 g fiber.
wdaley@tribune.com
