Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ¼ pounds | Lean pork |
| 2 slices | Fresh ginger root |
| ½ pounds | Chinese cabbage |
| 6 cups | Stock (see recipe) or water |
| 1 tablespoon | Peanut oil (up to) |
| 1 teaspoon | Salt |
| ½ teaspoon | Sugar |
| 2 teaspoons | Soy sauce |
| 1 dash | Pepper |
1. Mince or shred pork. Mince ginger root. Slice cabbage stems thin or shred. Bring stock to a boil.
2. ln a deep pan, heat oil. Add ginger and brown lightly. Add heated stock, then salt and cabbage. Simmer, covered, 10 minutes.
3. Add pork, sugar, soy sauce and pepper. Simmer, covered, 15 minutes more.
NOTE: The tender green leaves of the cabbage may be shredded and added at the very end to simmer, uncovered, for a minute or two.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .