| 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
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