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Tea-Smoked Pork and Tender Cabbage Stir-Fry Recipe

Tea-Smoked Pork and Tender Cabbage Stir-Fry

Recipe courtesy Martin Yan, Martin Yan's Chinatown Cooking, William Morrow, 2002

Show: Sara's SecretsEpisode: Dinner to a Tea

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (2)

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Average Rating:

Total Reviews: 2

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  • on October 14, 2006

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    There is nothing heavy about the sauce. Add some vinegar and sugar to add an added dimention to the dish.

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  • on February 27, 2006

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    The tea-smoked flavor that was exotic at first taste got old quickly. I substituted a pork tenderloin, but would opt for a less heavy asian marinade (maybe ginger, soy, basil next time and keep everything else the same.

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