Wednesday, January 20, 2010
The combination of pork and cabbage is so good I always try to keep both ingredients on hand to make up a quick stir fry for dinner when the mood strikes me. In this case, I also used Chinese pasta and a few peanuts to top it off.
I stirred in a basic sauce after I cooked the pork – a quick mix of 1 tsp chili paste with garlic, 2 Tbsp dark soy sauce, 1 Tbsp sherry, 1 tsp rice vinegar, 1 tsp sugar, ¼ cup chicken stock, 1 tsp cornstarch and a teaspoon of sesame seed oil.
Another great meal in under 30 minutes.
Posted by Susan York at 8:28 PM