Ingredients with Measurements:
- 1 lb. pork loin, thinly sliced
- 1 head Napa cabbage, chopped
- 1 red bell pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tbsp. ginger, minced
- 2 tbsp. soy sauce
- 1 tbsp. oyster sauce
- 1 tbsp. cornstarch
- 2 tbsp. vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a small bowl, mix together soy sauce, oyster sauce, and cornstarch. Set aside.
2. Heat vegetable oil in a wok or large skillet over medium-high heat.
3. Add pork and stir-fry until browned and cooked through, about 5-7 minutes. Remove from wok and set aside.
4. Add garlic and ginger to the wok and stir-fry for 30 seconds.
5. Add onion and red bell pepper and stir-fry for 2-3 minutes until slightly softened.
6. Add Napa cabbage and stir-fry for 2-3 minutes until wilted.
7. Return pork to the wok and pour in the soy sauce mixture. Stir-fry for 1-2 minutes until the sauce thickens and coats the ingredients.
8. Season with salt and pepper to taste.
9. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 12g
- Carbohydrates: 12g
- Protein: 30g
Substitutions for ingredients:
- Pork can be substituted with chicken or beef.
- Napa cabbage can be substituted with bok choy or regular cabbage.
- Red bell pepper can be substituted with green bell pepper or jalapeno pepper.
Variations:
- Add sliced mushrooms or carrots for extra flavor and texture.
- Use hoisin sauce instead of oyster sauce for a sweeter taste.
- Add a dash of sesame oil for a nutty aroma.
Tips and tricks:
- Cut the pork into thin slices for faster cooking time.
- Make sure to stir-fry each ingredient separately to prevent overcrowding the wok.
- Use a high smoke point oil like vegetable oil or peanut oil for stir-frying.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large platter with steamed rice on the side.
- Garnish with chopped scallions or cilantro.
Pairings:
- Serve with a side of steamed or fried dumplings.
- Pair with a light and refreshing cucumber salad.
Suggested side dishes:
- Steamed rice
- Stir-fried noodles
- Steamed or fried dumplings
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the vegetables are too crunchy, stir-fry for an additional 1-2 minutes.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Stir-fry is a popular cooking technique in Chinese cuisine that involves quickly cooking ingredients in a hot wok or skillet.
Flavor profiles:
- Savory, umami, slightly sweet
Serving suggestions:
- Serve hot with steamed rice and a side of vegetables.
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Region: Chinese