Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, pork, chinese cabbage and cellophane noodle stir-fry. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
This noodle stir fry has bold flavors from ginger, garlic, chili paste, and soy sauce. Cook noodles according to package directions. I used lo mein noodles and found that I only needed half the cooking time instructed on the box, so watch your noodles carefully!
Pork, Chinese Cabbage and Cellophane Noodle Stir-fry is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Pork, Chinese Cabbage and Cellophane Noodle Stir-fry is something that I have loved my entire life.
To begin with this recipe, we must prepare a few components. You can have pork, chinese cabbage and cellophane noodle stir-fry using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Pork, Chinese Cabbage and Cellophane Noodle Stir-fry:
- Make ready 1/4 a head Chinese cabbage
- Make ready 200 grams Thinly sliced pork belly (or chunks)
- Get 2 tsp of each (Sake and soy sauce) for pre-seasoning
- Make ready 100 grams Cellophane noodles
- Get 1 Vegetable oil
- Prepare 1 tbsp ●Sugar
- Prepare 1 tbsp ●Sake
- Take 2 tbsp ●Soy sauce
- Make ready 2 tbsp ●Oyster sauce
- Get 1/2 tsp ●Chinese chicken stock powder
- Make ready 2 tbsp ●Water
- Get 1 pinch ●Salt and pepper
The cabbage glass noodle stir fry is usually served as a side in a multi-course meal. However, the dish is highly versatile and you can easily make it Crispy cabbage and tender mung bean noodles fried in a savory sauce. The dish takes five minutes to cook and is super versatile—a perfect healthy. For today's cabbage stir-fry, Chinese chefs/cooks usually use a variety known as Taiwanese flat cabbage.
Steps to make Pork, Chinese Cabbage and Cellophane Noodle Stir-fry:
- Cut the cabbage into 1 cm strips, cut the pork into bite-sized pieces, and marinate the pork in the sake and soy sauce mixture.
- Put the cellophane noodles into water until a little bit more tender (but still hard in the center) and use kitchen scissors to cut into easy-to-eat lengths.
- Heat the oil over high heat and cook the pork. When the pork changes color, add the cabbage and fry until the core has turned transparent.
- Add the cellophane noodles and the ● seasonings. Cook until the noodles absorb about half of the liquid, and enjoy!
- It's also good with regular cabbage!. - - https://cookpad.com/us/recipes/154228-healthy-pork-stir-fry-with-plenty-of-cabbage-glass-noodles
It's oblate-shaped (like a pumpkin) and its leaves are loosely packed into layers (The regular green or purple cabbage commonly found in the West are much rounder and more densely layered). Add half of pork to hot oil (add more. at once. Pork broth is a first choice. pork and stir fry until golden brown. Add onion, carrots, snow peas and cabbage. Stir fry until vegetables. you don't have Chinese noodles, use Fettuccine pasta.) Pork, Kimchi and Cellophane Noodles Stir-fry Recipe by cookpad.japan.
So that’s going to wrap it up for this special food pork, chinese cabbage and cellophane noodle stir-fry recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
