Pork And Napa Cabbage Stir Fry Recipes

Steps:

• In a small bowl, combine the cornstarch and sugar. Stir in wine or broth and soy sauce until smooth; set aside. , In a large nonstick skillet or wok, stir-fry pork in oil until no longer pink. Add the carrots, garlic and ginger; stir-fry for 2 minutes. Add cabbage; stir-fry until cabbage is wilted. , Stir soy sauce mixture; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. If desired, sprinkle with sesame seeds.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the Chinese noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Whisk together the 3 tablespoons soy sauce, 3/4 cup sweet chili sauce, 1/2 teaspoon garlic powder, the ground ginger, and the sesame oil in a large bowl; add the drained Chinese noodles and toss to coat; set aside
• Whisk together the 1/2 cup soy sauce and 1/2 teaspoon garlic powder in a large bowl; add the pork and stir to coat. Allow to marinate 5 minutes.
• Heat the cooking oil in a wok or a large, deep skillet over medium-high heat. Add the pork, onions, and red pepper flakes to the oil; cook until the pork is browned completely. Stir in 3 tablespoons sweet chili sauce, the napa cabbage, celery, carrots, and bell peppers; cook and stir until vegetables are completely heated, about 5 minutes. Whisk together the cornstarch and water and add to the stir fry, stirring until the mixture thickens. Serve the stir-fry over the noodles.

Steps:

• If using dried black fungus, put 6-8 pieces in a small bowl of room temp water to reconstitute
• If you have not used dried black fungus before note, they grow 2-3 times there size
• mince ginger and garlic, put in bowl with 3 tbsp soy sauce and the sesame oil. cut meat into bite size strips and add to bowl and stir
• cut cabbage crossways to 1 inch widths place in colander to wash and drain well
• If using, cut both ends off onion, slice in half lengthways then into 1/4 inch strips
• drain and rinse black fungus, pat dry and cut into strips, or wipe clean with dry towel, fresh mushrooms and slice
• place wok or your favorite stir fry pan on a med hi heat add 1 tbsp oil to wok and stir fry half the pork till no longer pink and remove to a plate, repeat with remaining pork
• add a little more oil to wok if needed and stir fry onion, if using. 2-3 mins. otherwise --
• add a little more oil to wok and add cabbage to wok, give it a quick stir and cover cook 3-4 mins. uncover and stir a couple times during, till wilted
• return meat to wok, stir and add black fungus
• serve over cooked white or jasmine rice, if desired