Print
Ingredients
1-2 lb Ground pork (if using ground chicken, use extra butter/oil)
2x 400g packages of shredded cabbage/slaw or cut your own 800g cabbage
Whites from green onions (about 3 green onions) – Save the tops for later
1 Tablespoon Ginger Paste or a thumb of ginger
3-5 cloves garlic
2 tablespoons hoisin
2 -3 tablespoons soy sauce
1/2 pound of bean sprouts
1-2 tablespoons rice wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
Drizzle of sesame oil (optional)
1-2 tablespoons butter (optional)
Directions
- In a pre-warmed, oiled wok (around 375-400 degrees) place ground pork for 2-3 mins, turn and chop up well.
- Fry until browned, place in a bowl
- Apply 1 tablespoons of oil into the wok and add the two bags of cabbage to the oil.
- Saute this until it’s wilted and has a some color to it. Around 3-4 minutes.
- Add the green onion bottoms to this mixture.
- Add the pork to the cabbage and incorporate well.
- After incorporating, add the ginger and garlic to a well in the middle and cook for 2-3 minutes.
- Next add the hoisin and soy sauce and mix well.
- Add the bean sprouts, stir in well
- Give this a taste and then adjust with salt and pepper if needed.
- Add rice wine vinegar and give this a good mix.
- Remove from heat
- Serve with green onion tops, toasted sesame seeds, and enjoy.
- Optional: Deep fry sliced up egg roll wrappers @ 365-375 deg. for 2-3 minutes. Salt immediately after removing from oil. Top or circle the meal serving with the wrapper bits.