Ginger-flavored green cabbage stir-fried pork slices

Recipe introduction

Green cabbage, like other cabbages, provides rich vitamins and disease-fighting antioxidants, and Contains equal amounts of potassium and fiber. At the same time, the calcium content and β-carotene content of Qingjiang vegetables are much richer.

Ingredients

3 tablespoons unsweet sherry or rice wine, 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 teaspoon black sesame oil, 1 teaspoon brown sugar, black 1/4 teaspoon pepper, 450g boneless pork tenderloin (head meat), thinly sliced, 2 tablespoons vegetable oil, 500g Qing Jiang Cai (small Chinese cabbage), cut into cubes, 25g peeled minced ginger, 2 garlic Cut into pieces and minced

Method

1. Mix 1 1/2 tablespoons sherry, soy sauce, cornstarch, black sesame oil, sugar and pepper in a medium bowl. Add pork slices, mix well and marinate at room temperature for 15 minutes.

2. Pour 1 tablespoon vegetable oil into the pot and heat over high heat. Add the qingjiang vegetables and stir-fry for 2 minutes. Cover the pot and cook for 2 minutes, until the leaves shrivel. Transfer to a plate and set aside, discard the soup from the pot.

3. Pour in the remaining 1 tablespoon of oil, add minced ginger and minced garlic, and stir-fry for 15 seconds. Add the marinated pork and sauce to the pot, stir-fry for 3 to 4 minutes, until the pork is cooked. Add the qingjiang vegetables and the remaining sherry wine, heat through and serve on a plate while hot.