Ingredients
- 2 cups chopped napa cabbage
- 1/2 tablespoon salt
- Canola oil to cook
- 1/2 pound ground pork
- 2 tablespoons minced ginger
- 1 1/2 tablespoons minced garlic
- 2 tablespoons thin soy sauce
- 3 tablespoons sesame oil
- 10 slices of tofu (2-inch by 1-inch)
Directions
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 over the tofu on a large serving platter, serve family style.
















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By wuserena_740660
Philidelphia, PA
on March 22, 2006
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definately squeeze as much water out as you can...I didn't do that the first time I made this dish, and it make everything a little soggy. But very very nice and simple dish. I usually make it with white rice. :
By sjbc1_3573997
CARNEGIE, PA
on August 18, 2005
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Very easy and tasty.
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