fried shredded pork with pickled cabbage

How to Make Stir-Fried Pickled Cabbage with Shredded Pork

Stir-fried pickled cabbage with shredded pork is a beloved Chinese dish, celebrated for its tangy, savory flavor and simple preparation. Here’s a step-by-step guide to mastering this home-style classic.

Ingredients:

- 200g pork loin, thinly sliced

- 300g pickled cabbage (sauerkraut), rinsed and drained

- 2 cloves garlic, minced

- 1 ginger slice, julienned

- 1 red chili (optional), sliced

- 1 tbsp soy sauce

- 1 tsp sugar

- 1/2 tsp sesame oil

- 2 tbsp cooking oil

Instructions:

1. Prepare the pork: Marinate the sliced pork with 1 tbsp soy sauce, a pinch of pepper, and 1 tsp starch for 15 minutes to tenderize.

2. Sauté the pork: Heat oil in a wok over high heat. Stir-fry the pork until golden, then remove and set aside.

3. Cook aromatics: In the same wok, add garlic, ginger, and chili. Sauté until fragrant.

4. Stir-fry pickled cabbage: Add the pickled cabbage, stir-fry for 2 minutes to reduce excess moisture. Return the pork to the wok.

5. Season: Drizzle in remaining soy sauce, sugar, and sesame oil. Toss everything together for 1 minute until well combined.

Serving Tip: Enjoy this dish hot with steamed rice—the perfect balance of crunch, tang, and umami! Adjust seasoning to taste for a milder or more intense flavor.