Ask Betty!
Do you have any cooking questionsor need a cooking tip?
Send a question and I will try to answer.
August 8, 2011
Japanese Pork Stir-Fry
Hearty Meat Dishes
Prep time:
10 minutesCooking time:
10 minutes“This quick and easy recipe was a favorite of Grandma's Japanese friend from Hawaii.”
Ingredients
Serves 4
- 1 pound thinly sliced boneless pork
- 1 tablespoon rice wine or white wine
- 3 tablespoons soy sauce
- 2 tablespoons grated gingerroot, divided
- 5 cabbage leaves
- 2 tablespoons vegetable oil, divided
Directions
1
Cut pork into 2-inch slices. Combine pork, wine, soy sauce and 1 tablespoon gingerroot in a medium bowl. Let stand for 10 minutes.
2
Meanwhile, stack the cabbage leaves. Roll into a cylinder. Slice the cylinder as if you were slicing off cookie dough.
3
Heat 1 tablespoon oil in a large skillet over high heat. Add pork, reserving marinade. Cook, stirring, until nearly done, about 5 minutes. Push pork to one side of skillet.
4
Add remaining oil to skillet. Add cabbage. Cook, stirring, until cabbage wilts, about 2 minutes. Stir in pork. Add marinade and remaining gingerroot. Stir for a few seconds, then remove from heat.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
Since she didn't always have fresh gingerroot on hand, Grandma picked up a jar of pickled ginger in the Oriental food section of her supermarket to use in recipes like this. It keeps in the refrigerator for up to 1 year and has the distinctive fresh ginger tang and flavor.
Great Pairings
Golden Rice Pilaf
Save the cinnamon stick! When you remove the cinnamon stick from the pilaf, rinse and let dry completely. The stick can be reused 2 or 3 times to flavor more pilaf, a pot of tea or a batch of custard.
You May Also Like...
My Great Recipes Mobile App
Classic American recipes from the archives of Grandma Betty, gathered through the years and carefully brought to life again in an app with deliciously gorgeous photographs of every dish.
