Pork and Cabbage in Oyster Sauce Recipe

A stamina dish that will have you asking for another bowl of rice.

Cooking time

20min

Calories

328kcal

Sodium

800mg

Nutrition facts are for one serving.

Directions

Chop the pork into easy-to-eat lengths, and sprinkle with (A).
Chop the cabbage up into bite-size chunks. Remove the hard base from the shimeji mushrooms and separate into small bunches. Cut the carrot into rectangular sticks. Remove the stem from the green pepper and slice into 1 cm (0.4 in.) width strips.
Heat the vegetable oil in a fry pan, saute the garlic. Once fragrant add in the doubanjiang and (1) and continue to cook. When the pork starts to brown, add in the carrots and saute all together.
Add the cabbage, shimeji mushrooms and green pepper to (3) and saute all together. Add in (B) to adjust the flavor. To finish add in the sesame oil for an aromatic effect using a circular motion and then serve into dishes.

Cooking Basics

Cabbage - bite-size pieces

Separate the leaves, remove the core, cut the leaves in half lengthwise, and then stack. Cut into 3 cm (1.2 in.) wide strips, then cut into 3 cm (1.2 in.) wide squares.

Shimeji mushrooms - cutting off the hard base