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Print Recipe
 Spicy Pork with Chinese Cabbage Recipe
I continue the topic of recipes received on the sidelines of Chinese cuisines. Today it is juicy pork with Peking cabbage and a nice peppercorn for those who like spicy food.
Course Dinner Dishes, Holiday Food, Hot Dishes, Second Course
Cuisine Chinese
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food, Hot Dishes, Second Course
Cuisine Chinese
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Thinly slice the pork and ginger (right with the skin). Also cut the onion and cabbage. Very finely chop the hot green pepper, although this is a matter of taste.
    Thinly slice the pork and ginger (right with the skin). Also cut the onion and cabbage. Very finely chop the hot green pepper, although this is a matter of taste.
  2. Fry the onion, ginger and pork over a high heat. Add Kikkoman soy sauce and black pepper. Fry, stirring constantly, for about 2 minutes.
    Fry the onion, ginger and pork over a high heat. Add Kikkoman soy sauce and black pepper. Fry, stirring constantly, for about 2 minutes.
  3. Add the cabbage and hot pepper to the pan. Fry for another 2-3 minutes.
    Add the cabbage and hot pepper to the pan. Fry for another 2-3 minutes.
  4. RUB the stock cube and add it to the rest of the products. If there is not enough moisture, then add another 1-2 tbsp of water for better dissolution. Stir for another 2 minutes and serve.
    RUB the stock cube and add it to the rest of the products. If there is not enough moisture, then add another 1-2 tbsp of water for better dissolution. Stir for another 2 minutes and serve.
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