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Pork and Cabbage Stir Fry
Amazing pork and cabbage stir fry with a dry pot method
Course
Side Dish
Cuisine
Chinese
Keyword
Cabbage, Drypot, pork
Prep Time
10
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
15
minutes
minutes
Servings
3
Calories
224
kcal
Ingredients
100
g
pork belly
skin removed and sliced
5
large leaves of cabbage
washed, hand shredded and completely drained
4
garlic cloves
sliced
1
small chunk of ginger
sliced
4
fresh Thai peppers
cut into small circles
3
green onions
cut into small sections and separate green parts and white part
Seasonings
1
tbsp.
light soy sauce
1/4
tsp.
salt
1/2
tsp.
sugar
1/2
tbsp.
sesame oil
Instructions
Spread a very little amount of oil in wok and fry the pork belly until cured and browned. Move them to one side of the wok.
Place garlic, ginger, scallion white and Thai peppers. Fry for half minutes until aromatic.
Add cabbage in, make a quick stir fry, then add light soy sauce, salt and sugar. Mix in sesame oil too. Serve hot.
Video
Nutrition
Calories:
224
kcal
|
Carbohydrates:
6
g
|
Protein:
5
g
|
Fat:
20
g
|
Saturated Fat:
7
g
|
Cholesterol:
24
mg
|
Sodium:
455
mg
|
Potassium:
192
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
205
IU
|
Vitamin C:
27.9
mg
|
Calcium:
32
mg
|
Iron:
0.7
mg