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Stir-fried Pork and Napa Cabbage with Black Vinegar

Costo $10, ahorrar $5

Fuente: Recommended by CookPal

  • 15 Min
  • 2 Porciones
  • $10

INGREDIENTES

  • Vegetables

    • 1/4 head napa cabbage (350-400g)
    • 100g boiled bamboo shoots
    • 🧅 Green onion, as needed

  • Meat

    • 200g thinly sliced pork belly

  • Aromatics

    • 1 clove ginger
    • 🧄 1 clove garlic

  • Seasonings

    • 🧂 Salt and pepper, to taste
    • 90cc black vinegar
    • 1 tsp chicken stock powder
    • 🍬 2 tbsp sugar
    • 1 tbsp sake
    • 🧂 3 tbsp soy sauce
    • Sesame oil, as needed

  • Thickener

    • 1 tbsp cornstarch mixed with 1 tbsp water

  • Cooking Oil

    • 1/2 tbsp salad oil

  • Liquid

    • 💧 100cc water

PASOS

1

Cut the napa cabbage core and bamboo shoots into thin strips.

2

Heat salad oil in a frying pan, sauté garlic and ginger until fragrant, then add pork and cook until crispy and browned. Season with salt and pepper.

3

Remove excess oil, add napa cabbage and bamboo shoots, and stir-fry until cooked through.

4

Add water, black vinegar, chicken stock powder, sugar, sake, and soy sauce. Bring to a boil.

5

Add cornstarch slurry and stir gently until the sauce thickens. Serve on a plate, garnish with green onion, and drizzle sesame oil on top.

NUTRIENTES

Por 1 porción

🔥

350

Calorías

  • 20g
    Proteína
  • 25g
    Carbohidratos
  • 20g
    Grasas

💡 Consejos

Use fresh napa cabbage for the best texture.Adjust the amount of black vinegar to suit your taste.Serve immediately to enjoy the crisp texture of the vegetables.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.