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Ingredientes
- 1 x Scallion
- 2 slc Fresh ginger root
- 1 Tbsp. Sugar
- 2 Tbsp. Sherry
- 4 Tbsp. Soy sauce
- 1 tsp Salt
- 3 Tbsp. Oil
- 2 lb Pork
- 2 c. Water
- 1 head Mustard cabbage
Direcciones
- 1. Cut scallion in 1/2-inch sections. Slice ginger root. Combine sugar, sherry, soy sauce and salt.
- 2. Heat oil. Add in ginger and scallion and stir-fry a few times. Stir in sugar-sherry mix to blend. Add in pork and cook over low heat, turning constantly for even coloring.
- 3. Meanwhile bring water to a boil in another pan; then add in to pork.
- Simmer, covered, till done (about 1-1/2 hrs). Separate mustard cabbage leaves.
- 4. Remove pork, but not liquids, from pan. Add in cabbage leaves and cook, uncovered, 20 min, stirring occasionally. Meanwhile cut pork in slices 1/4 inch thick.
- 5. Drain cabbage. Transfer to a serving platter. Arrange pork slices on top. Pour gravy over and serve.
- VARIATION: In step 3, cook with pork, 1/4 c. dry haddock, squid or possibly turnip (soaked).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 6 servings | |
| Calories 262 | |
| Calories from Fat 129 | 49% |
| Total Fat 14.46g | 18% |
| Saturated Fat 3.15g | 13% |
| Trans Fat 0.18g | |
| Cholesterol 65mg | 22% |
| Sodium 1046mg | 44% |
| Potassium 534mg | 15% |
| Total Carbs 3.88g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 2.73g | 2% |
| Protein 26.45g | 42% |
