Chinese Garlic Pork With Cabbage

1. 1

   chop the garlic and ginger in a food processor until minced fine (or by hand).

2. 2

   Mix the meat ingredients together along with 2 T. of the ginger-garlic mixture. Set it aside. (Pickled mustard greens are a common ingredient at Asian grocery stores.)

3. 3

   Heat the wok, or a large fry-pan over medium-high heat. Swirl in 1 T. of oil. Fry 1/3 of the meat mixture until almost done. Remove it, and repeat the process for the rest of the meat, using 1/3 each time. Set all the meat aside.

4. 4

   Swirl a bit more oil in the pan, add the veggies and the rest of the ginger/garlic mixture. Fry the veggies fast and hot until they just start to wilt/color.

5. 5

   Next, add the sauce ingredients and the meat. Bring to a boil. Cook for 2-3 minutes and it's done.

6. 6

   Serve over basmati rice or rice noodles. You can punch up the heat quotient with some cayenne pepper and/or using chili oil for some of the frying (make sure your fan is on...yowch!) Don't use a chili-type sauce - the vinegar will ruin the flavors.

No additional tips available.