Monday, August 29, 2005

Cải Ngọt Xào

Stir-fried Cai Ngot with Pork

3 cups chinese flowering cabbage, cut into 3-inches length.
1/3 lb pork tender loin, sliced
1 shallot, sliced
1/2 T fish sauce
1 T vegetable oil
pepper to taste

Seperate white stems and green leaves after wash them thoroughly.
Heat wok, add 1/2 oil, shallot, cook until fragrant, add pork, stir-fry for 3-5 minutes, add some fish sauce and pepper to taste. Remove pork. Add remaining oil into wok, stir-fry the white stems first. When they are nicely soft (about 3 mins), add the green leaves and stir-fry for 2 more minutes. Add pork, fish sauce and stir evenly. Pepper to taste.

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