Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Chopped napa cabbage |
| ½ tablespoon | Salt |
| \N \N | Canola oil; to cook |
| ½ pounds | Ground pork |
| 2 tablespoons | Minced ginger |
| 1½ tablespoon | Minced garlic |
| 2 tablespoons | Thin soy sauce |
| 3 tablespoons | Sesame oil |
| 10 slices | Tofu -; (2\" by 1\") |
Sprinkle cabbage with the ½ 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.
Plating: Spoon contents of wok onto large serving platter, serve family style.
This recipe yields ?? servings. Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B09) - from the TV FOOD NETWORK" S(Formatted for MC5): "11-01-1999 by Joe Comiskey - jcomiskey@..."
Per serving: 985 Calories (kcal); 89g Total Fat; (81% calories from fat); 39g Protein; 6g Carbohydrate; 163mg Cholesterol; 3328mg Sodium Food Exchanges: 0 Grain(Starch); 5½ Lean Meat; 1 Vegetable; 0 Fruit; 14 ½ Fat; 0 Other Carbohydrates Recipe by: Ming Tsai
Converted by MM_Buster v2.0n.