Name: Stir-fried pork and ginger cabbage
Cook time: 25 min
Total time: 25 min
Ingredients: 400 gram (12½ ounces) pork fillet, cut into strips; 1/4 cup (60ml) japanese soy sauce; 2 tablespoon sake; 1 teaspoon sugar; 1 centimetre (½-inch) piece fresh ginger (5g), grated; 8 wombok (napa cabbage) leaves; 2 tablespoon vegetable oil; 3 teaspoon fresh ginger juice

Ingredients

400 gram (12½ ounces) pork fillet, cut into strips

1/4 cup (60ml) japanese soy sauce

2 tablespoon sake

1 teaspoon sugar

1 centimetre (½-inch) piece fresh ginger (5g), grated

8 wombok (napa cabbage) leaves

2 tablespoon vegetable oil

3 teaspoon fresh ginger juice

Method

1.Combine pork, sauce, sake, sugar and grated ginger in medium bowl. Drain pork over small bowl; reserve marinade.

2.Discard thick ribs from wombok, cut leaves into 4cm (1½-inch) squares.

3.Heat oil in wok; stir-fry pork, in batches, until browned. Remove from wok.

4.Return pork to wok with cabbage, reserved marinade and juice; stir-fry until hot. Serve with steamed rice and top with chopped green onions, if you like.

To obtain ginger juice, squeeze grated fresh ginger into a sieve set over a bowl. A piece of ginger measuring about 15cm (6 inches) in length will yield 3 tablespoons of grated ginger; this amount of grated ginger should in turn yield the 3 teaspoons of juice used in this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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