Stir Fried Napa Cabbage with Pork
Prep Time
Cooking Mode
2 tbsp vegetable oil, divided
340 g ground pork
¼ tsp salt
3 garlic cloves, thinly sliced
1 tbsp minced ginger
8 cups thinly sliced napa cabbage, divided
1 tbsp Kim Phat Dark Soy Sauce
1 tsp Kim Phat Roasted Sesame Oil
2 green onions, thinly sliced, plus extra to garnish
1 tsp Chalo Sesame Seeds, toasted
2 tbsp vegetable oil, divided
340 g ground pork
¼ tsp salt
3 garlic cloves, thinly sliced
1 tbsp minced ginger
8 cups thinly sliced napa cabbage, divided
1 tbsp Kim Phat Dark Soy Sauce
1 tsp Kim Phat Roasted Sesame Oil
2 green onions, thinly sliced, plus extra to garnish
1 tsp Chalo Sesame Seeds, toasted
Directions
1Heat 1 tbsp (15 mL) oil in a very large frying pan or wok over medium-high heat. Crumble in the pork. Season with salt. Cook, breaking up meat with a spoon, until deeply golden, 5 to 7 min. Using a slotted spoon, remove pork to a bowl. Set aside.
2Add the remaining 1 tbsp (15 mL) of oil to the same pan. Once shimmering, add garlic and ginger. Cook, stirring constantly, for 30 seconds. Add 5 cups (1.25 L) of cabbage. Cook, stirring constantly, until wilted, 2-3 mins. Stir in soy sauce and sesame oil. Cook until the liquid has evaporated, about 1 minute. Add the remaining 3 cups (750 mL) of cabbage, green onions, and pork, stirring constantly, until fully combined, about 1 minute. Immediately remove from heat, then transfer to a large platter. Garnish with additional green onions and sesame seeds. Serve immediately.
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Personal Note
Personal Note