Cabbage with Shredded Pork-Chinese Style
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1 teaspoon salt
- 2 tablespoons soy sauce
- 1 tablespoon sherry
- 1 scallion
- Carbohydrate 8 g(3%)
- Cholesterol 83 mg(28%)
- Fat 32 g(49%)
- Fiber 3 g(12%)
- Protein 22 g(44%)
- Saturated Fat 8 g(41%)
- Sodium 588 mg(24%)
- Calories 410
Preparation Slice pork across the grain thinly, then cut into very thin shreds. Shed cabbage finely, too. Chop scallion. Heat 1 tablespoon lard or oil. Cook cabbage shreds for a minute. If there is a tendency to burn, add a tablespoon of water. Remove. Heat remaining lard or oil. Add scallion, then pork. Stir until pork loses all trace of pink, about a minute or two. Season with salt, sherry and soy sauce. Return cabbage and stir until thoroughly mixed and heated.
Preparation Slice pork across the grain thinly, then cut into very thin shreds. Shed cabbage finely, too. Chop scallion. Heat 1 tablespoon lard or oil. Cook cabbage shreds for a minute. If there is a tendency to burn, add a tablespoon of water. Remove. Heat remaining lard or oil. Add scallion, then pork. Stir until pork loses all trace of pink, about a minute or two. Season with salt, sherry and soy sauce. Return cabbage and stir until thoroughly mixed and heated.
