Pork and Cabbage in Oyster Sauce
A stamina dish that will have you asking for another bowl of rice.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Chop the pork into easy-to-eat lengths, and sprinkle with (A).
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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.
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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.
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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
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.
Many of the shimeji mushrooms available in stores have been cultivated in mushroom beds, causing the roots to be tighly squeezed together. To some the chaff is attached, so be sure to cut away this hard base before using.
Cut into 4 - 5 cm (1.6 to 2 in.) long pieces, peel, then cut lengthwise into 1 cm (0.4 in.) thick planks. Lastly, cut each slice lengthwise into 2 mm (about 0.1 in.) thick rectangular sticks.
Cut the pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.
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