Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, pork, chinese cabbage and cellophane noodle stir-fry. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Pork, Chinese Cabbage and Cellophane Noodle Stir-fry is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Pork, Chinese Cabbage and Cellophane Noodle Stir-fry is something that I have loved my entire life. They’re fine and they look fantastic.
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!
To get started with this recipe, we must first prepare a few components. You can cook pork, chinese cabbage and cellophane noodle stir-fry using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Pork, Chinese Cabbage and Cellophane Noodle Stir-fry:
- Make ready 1/4 a head Chinese cabbage
- Get 200 grams Thinly sliced pork belly (or chunks)
- Get 2 tsp of each (Sake and soy sauce) for pre-seasoning
- Get 100 grams Cellophane noodles
- Take 1 Vegetable oil
- Prepare 1 tbsp ●Sugar
- Make ready 1 tbsp ●Sake
- Get 2 tbsp ●Soy sauce
- Make ready 2 tbsp ●Oyster sauce
- Prepare 1/2 tsp ●Chinese chicken stock powder
- Get 2 tbsp ●Water
- Make ready 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.
Instructions 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.
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