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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Ingredients:
2 cups chopped napa cabbage |
1/2 tablespoon salt |
canola oil to cook |
1/2 pound ground pork |
2 tablespoons minced ginger |
1 1/2 tablespoons minced garlic |
2 tablespoons thin soy sauce |
3 tablespoons sesame oil |
10 slices of tofu (2-inch by 1-inch) |
Directions:
1. Sprinkle cabbage with the 1/2 tablespoon of salt and let stand for 30 minutes. Place the cabbage on a clean dish towel or cheese cloth and squeeze out any water. The dryer the cabbage, the better. In a hot wok that's been coated with canola oil add the ground pork. Stir-fry until nearly cooked through. Add ginger, garlic and salt; cook for another two minutes. Deglaze with soy sauce, add napa cabbage and sesame oil, continue cooking until the cabbage is wilted. Check seasoning.
2. Plating: Spoon contents of wok over the tofu on a large serving platter, serve family style.
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