Stir-fried Shredded Pork with Pickled Cabbage
Pickled cabbage is truly appetizing and versatile. Pickled cabbage is a specialty of northern China, and it is rare for southern households to make it themselves. When you occasionally want to try it, you can only buy it pre-packaged at the supermarket. I have tried many kinds of pickled cabbage, but most lack the distinctive crispy texture unique to good pickled cabbage. So when choosing pickled cabbage, it doesn’t need to be particularly brightly colored, but you should choose ones that look plump, and even the leaves should look neat and not limp or about to rot. Although pickled cabbage is a preserved food and shouldn’t be eaten too often, it’s still essential to keep some at home. When you're out of fresh vegetables or want to switch up flavors, it’s great for stir-frying, making soups, or adding to noodles!
Ingredients
Steps
Ingredients: Pickled cabbage, pork tenderloin, red chili. (Red chili is for garnish and can be omitted.)
Rinse the pickled cabbage several times with clean water and squeeze out the excess water. (If the pickled cabbage is very salty, soak it first.)
Cut the pickled cabbage into strips.
Slice the pork tenderloin into strips and marinate briefly with cooking wine, white pepper powder, and salt.
Heat oil in a pan and stir-fry ginger slices until fragrant.
Add the pork strips and stir-fry until they change color, then remove and set aside.
In the same pan, heat oil and stir-fry the pickled cabbage until fragrant.
Return the pork strips to the pan, stir-fry evenly, and add a little sugar for seasoning. (Pickled cabbage is salty by itself, so no additional seasoning is needed.)
Finally, add red chili strips and stir-fry evenly.