Nanzaro is very fussy over vegetables. He only likes to eat tender leafy vegetables like spinach, baby bak choy and water spinach. When I serve bak choy or Shanghai Bak Choy, he will only eat the leaf part and leave the stems behind. When it comes to cabbage, there is no stem for him to fish out although some part is more hardy like stem.

This is another versatile dish where you can substitute the cabbage with any leafy greens. I like to have a cabbage handy in my fridge because it lasts quite a long time unlike some Chinese greens that wilt very quickly.

Ingredients

• 1/3 of a cabbage (depend on the size of the cabbage)
• 4 oz of lean pork, sliced
• 1 Thai chili, chopped
• 2 cloves of garlic, minced
• seasonings like soy sauce, oyster sauce, sugar, white pepper, corn starch

Click on the link below for the instructions.

Instructions

Thinly slice the pork. Marinate the pork with some soy sauce, oyster sauce, white pepper, sugar and corn starch for 30 minutes.

Cut the cabbage into wedges, wash and drain.

In a wok or deep frying pan, heat some oil to saute the chopped garlic and Thai chili until fragrant.

Add the marinated pork and stir fry until 80% cooked.

Add the cabbages and stir fry mix well. You may add a touch of water or cooking wine if it’s too dry. Season with a little salt or soy sauce if necessary. Cover and cook for few minutes. Do not overcook as the cabbages should be still crisp. Serve with steamed rice as a side dish.