Stir-fried Pork Shoulder with Preserved Salted Cabbage and Glass Noodles鹹菜豬肉粉絲
A comforting and savory stir-fry featuring tender pork shoulder slices, tangy preserved salted cabbage, and springy glass noodles, all seasoned with a fragrant sauce.
01Ingredients
- 300g pork shoulder, thinly sliced
- 150g preserved salted cabbage, rinsed and sliced
- 50g glass noodles
- 2 cloves garlic, minced
- 10g ginger, shredded
- 1tbsp Shaoxing wine
- 1.5tbsp light soy sauce
- 0.5tbsp dark soy sauce
- 1tbsp oyster sauce
- 0.5tsp sugar
- 0.25tsp white pepper
- 2tsp cornstarch
- 150ml water or chicken broth
- 2tbsp vegetable oil
Nutrition (per serving)318kcal
- Protein22.5g
- Carbs18.2g
- Fat17.8g
Fiber 1.2 gSodium 892 mg
02Steps
- Marinate the pork shoulder slices with light soy sauce, white pepper, cornstarch, and Shaoxing wine for 15 minutes.
- Heat vegetable oil in a wok over medium-high heat. Stir-fry the marinated pork until lightly browned and cooked through. Remove from wok and set aside.
- Add the remaining vegetable oil to the wok. Sauté minced garlic and shredded ginger until fragrant.
- Add the sliced preserved salted cabbage and stir-fry for 1-2 minutes.
- Return the cooked pork to the wok. Add glass noodles, light soy sauce, dark soy sauce, oyster sauce, sugar, and water/chicken broth. Bring to a simmer.
- Cover and simmer for 3-5 minutes, allowing the glass noodles to absorb the sauce.
- Stir in the cornstarch slurry (cornstarch mixed with water) to thicken the sauce to your desired consistency. Serve hot.
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