Pork, Cabbage & Mushrooms

Name: Pork, Cabbage & Mushrooms
Yield: Serves 4
Cuisine: China
Ingredients: 8 dried shiitake mushrooms; 115 g/4 oz crisp white or green cabbage; 115 g/4 oz crisp white or green cabbage; 2 garlic cloves, sliced; 30 ml/2 tbsp vegetable oil; 10 ml/2 tsp rice wine; 400 g/14 oz lean pork, cut into strips 5mm/¼in wide; 2.5 ml/½ tsp ground white pepper; 2.5 ml/½ tsp sugar; shredded spring onions/scallions, to garnish; 30 ml/2 tbsp dark soy sauce; shredded spring onions/scallions, to garnish

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

The stir-frying technique is used at all levels of Chinese cuisine, from rural home kitchens to imperial-style fine-dining restaurants. The goal is the same in every case, to bring out the very best flavour of the ingredients, using the precise and brief application of heat.

Ingredients

8 dried shiitake mushrooms
400 g/14 oz lean pork, cut into strips 5mm/¼in wide

Asia
China
Main course

Method

Soak the mushrooms in warm water for 1 hour, until softened. Strain and reserve the soaking water. Snip off and discard the mushroom stems and cut the caps into quarters.
Combine the pork with the wine, sugar and pepper in a bowl and set aside.
Shred the cabbage coarsely but evenly and blanch in a pan of boiling water for 20 seconds. Drain well.