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1
Wash and shake dry cabbage leaves.
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2
Cut out the spine and set aside.
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3
Stack 2 or 3 leaves, roll them up and thinly slice.
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4
Also thinly slice the spine portion that you previously removed if you like the crunchy part!
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5
Place all of this in a large serving platter to serve as a bed for the pork.
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6
Set aside.
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7
Julienne the ginger.
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8
Really pack it in there!
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9
You can add more if you love ginger.
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10
My kids will even eat this, so dont be afraid!
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11
Remove about 1 tablespoon of the ginger and finely chop it to be used at the beginning of stir frying.
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12
In a large frying pan or wok, add the cooking oil and the finely chopped ginger.
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13
On a low flame, slowly warm the ginger until it begins to sizzle.
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14
Add the pork and stir fry until it is almost completely done (all the pink has disappeared).
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15
Add in the ginger and stir fry until the sticks of ginger become tender and bendy!
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16
Pour in the soy sauce.
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17
Stir fry one more minute, until soy sauce is mixed in well and bubbly.
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18
Pour over a bed of rice and serve immediately!
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19
Check my blog post for all the details with pictures.
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20
This is also yummy served on top of a bowl of rice.
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21
Place rice in the bowl, put on a layer of cabbage, pour on the pork with some of the juices to flavor the rice!
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22
Yum!
