Ingredients
400 g cabbage (about 14 oz), 150 g lean pork (about 5 oz).
Seasonings
30 g peanut oil, 6 g soy sauce, 4 g salt, 2 g MSG (or to taste), 5 g cooking wine, 20 g water starch, and 3 g each minced scallion and ginger.
Instructions
1. Wash the cabbage, cut into 1.5 cm (about 1/2 inch) wide strips, then slice diagonally into diamond-shaped pieces; thinly slice the lean meat, toss with water starch to coat evenly.
2. Heat a wok over high heat, add 15 g (about 1 tablespoon) of peanut oil and heat until hot. First, stir-fry the sliced meat briefly, then add the minced scallion and ginger and continue stir-frying. Once the meat changes color, add cooking wine and soy sauce, stir well, then transfer to a plate.
3. Add 15 g peanut oil to the wok and heat until hot, then add the cabbage and stir-fry over high heat, add salt, and when almost done, pour in the cooked meat slices, stir-fry until well combined, thicken with a water starch slurry, add MSG, and stir-fry evenly before serving. This dish features crispy cabbage and tender meat, with a delicious flavor, and is rich in protein, vitamins, fats, carbohydrates, and various nutrients including calcium, phosphorus, iron, and zinc.