Beijing Cabbage with Pork Recipe
This dish is always prepared in our Chinese restaurant. It is prepared in two versions – vegetarian or with meat. Spicy and crispy vegetables in tandem with baked meat, very tasty and nutritious.
Servings
3
Cook Time
70minutes
Servings
3
Cook Time
70minutes
Ingredients
Instructions
  1. These are the vegetables that we need, if you have wood mushrooms, or, as they are also called, muer, you can take a handful. If you take wood mushrooms, you need to soak them overnight in cold water.
  2. Chop the cabbage coarsely.
  3. Cut the carrots into thin cubes.
  4. Cut the onion into thin feathers.
  5. Pork cut into thin strips and fry in portions. Fry the meat until set aside.
  6. Fry the onion and carrot. Fry everything on high heat for about 6 minutes.
  7. Then return the meat and add the forest mushrooms, they have already been cut into strips.
  8. Add the mushrooms, I also chop them coarsely, add salt and pepper to taste. Fry everything together for about 5 minutes. In the last place is cabbage. Stirring well, simmer everything over low heat for about 10 minutes. If you don’t like the taste of cabbage, it will be slightly crispy, the stewing time will increase. Dilute a spoonful of starch with soy sauce and water and add to the dish. Stir well and simmer for a couple of minutes. If there is teriyaki sauce, a couple of tablespoons will not be superfluous. Try to add salt and pepper and add as needed.
  9. And now our dish is ready. If you want to cook a meat-free version, then add more bell pepper and broccoli
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