| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Eastwest2 | 1 | servings | |
INGREDIENTS
| 2 | c | Chopped napa cabbage |
| 1/2 | tb | Salt |
| Canola oil; to cook | ||
| 1/2 | lb | Ground pork |
| 2 | tb | Minced ginger |
| 1 1/2 | tb | Minced garlic |
| 2 | tb | Thin soy sauce |
| 3 | tb | Sesame oil |
| 10 | sl | Tofu -; (2" by 1") |
INSTRUCTIONS
Sprinkle cabbage with the 1/2 tablespoon of salt and let stand for 30 minutes. Place the cabbage on a clean dish towel or cheese cloth and squeeze out any water. The dryer the cabbage, the better. In a hot wok that's been coated with canola oil add the ground pork. Stir-fry until nearly cooked through. Add ginger, garlic and salt; cook for another two minutes. Deglaze with soy sauce, add napa cabbage and sesame oil, continue cooking until the cabbage is wilted. Check seasoning. Plating: Spoon contents of wok onto large serving platter, serve family style. This recipe yields ?? servings. Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B09) - from the TV FOOD NETWORK" S(Formatted for MC5): "11-01-1999 by Joe Comiskey - jcomiskey@krypto.net" Per serving: 985 Calories (kcal); 89g Total Fat; (81% calories from fat); 39g Protein; 6g Carbohydrate; 163mg Cholesterol; 3328mg Sodium Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 14 1/2 Fat; 0 Other Carbohydrates Recipe by: Ming Tsai Converted by MM_Buster v2.0n.
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