PORK CABBAGE STIR FRY RECIPES

Steps:

• Hand tear the cabbage, keep the tender green leaves only. Discard the hard white pate. Wash gently and drain completely. This is the key step to guarantee the success of the dish.
• Heat the wok firstly, pour in oil. Add dried chili pepper and Sichuan peppercorn too to fry over slow fire until aromatic. Then place in garlic and ginger.
• Add cabbage immediately. Quick fry the cabbage, add salt, light soy sauce and vinegar.This process should be finished within 30 seconds.

Steps:

• In a small pot, cook rice according to package instructions.  Meanwhile, pat pork dry with a paper towel and add to a medium bowl. Season with salt and toss with cornstarch until coated. In the bowl of a mini food processor, pulse garlic, anchovy, ginger, brown sugar, soy sauce, and pepper until blended; set aside. In a large skillet over medium-high heat, heat 1 teaspoon oil. Cook snow peas and bell pepper until tender, about 2 minutes. Transfer to a plate. Return skillet to high heat and add remaining 1 tablespoon oil. When oil is almost smoking, add pork. Cooked until no longer pink and crispy, about 5 minutes. Reduce heat to medium heat, then return vegetables and add half the sauce to the pan. Stir quickly to coat pork and vegetables in glaze. (Be careful—the sauce can burn due to the sugar.) Add remaining half sauce until you reach your desired sauciness.  Garnish with green onions and serve with steamed rice.