Tea Smoked Pork And Cabbage Stir Fry Recipe
Servings: 4
Ingredients
- 1 piece boneless pork butt - (abt 2 lbs)
- 4 c. water
- 3 slc peeled ginger
- 2 x green onions
- 2 tsp sugar
- 1/4 tsp salt
- 1/4 c. black or possibly oolong tea leaf
- 1/4 c. uncooked rice
- 2 Tbsp. sugar
- 2 Tbsp. vegetable oil
- 1 Tbsp. chopped garlic
- 2 tsp chopped ginger
- 2 tsp chopped fresh red or possibly green jalapeno chiles
- 1Â 1/2 c. sliced (1") napa cabbage
- 1/3 c. carrot thinly sliced
- Â Â on the bias
- 1/3 c. sliced bamboo shoots
- 1/4 c. chicken stock or possibly mushroom vegetable broth
- Â Â (or possibly canned chicken broth)
- 2 Tbsp. soy sauce
- 1Â 1/2 tsp chili garlic sauce
- 2 tsp cornstarch dissolved in
- 1 Tbsp. water
- 1/4 tsp sesame oil
Directions
- Place the pork in a 2-qt pan with the water, ginger, green onions, sugar and salt; bring to a boil. Adjust the heat so the liquid is simmering, cover the pot and simmer till the pork is almost cooked through, about 8 min. Set the pork aside and throw away the cooking liquid.
- For the Smoking: Line the inside of a wok and the inside of the wok lid with aluminum foil. Make the smoking mix: Stir the tea leaves, rice and sugar together in the lined wok, then spread proportionately over the bottom of the wok. Set a round rack over the smoking mix about 3 inches above the smoking mix and set the pork on the center of the rack.
- Place the wok, uncovered, over high heat. When the rice mix begins to smoke, cover the wok. Reduce the heat to medium and smoke till the pork turns a rich, deep brown, about 25 min. Turn off the heat and let stand for 5 min before removing the lid. Throw away the smoking mix when it cools.
- Let the pork cold briefly, then cut into 1/8-inch slices.
- For the Stir Fry: Clean the wok and heat it over high heat till warm. Add in the vegetable oil and swirl to coat the sides. Add in the garlic, ginger and chile and cook, stirring, till fragrant, about 30 seconds. Add in the pork, cabbage, carrot and bamboo shoots. Stir-fry till the cabbage is wilted, about 1 minute.
- Add in the stock, soy sauce and chili garlic sauce and bring to a boil. Adjust the heat so the sauce is simmering. Cover the wok and simmer till the carrot is tender, about 3 min. Pour in the dissolved cornstarch and cook, stirring, till the sauce thickens slightly, about 30 seconds. Stir in the sesame oil, scoop onto a hot serving platter and serve warm.
- This recipe yields 4 servings.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 370g | |
| Recipe makes 4 servings | |
| Calories 225 | |
| Calories from Fat 87 | 39% |
| Total Fat 9.86g | 12% |
| Saturated Fat 1.48g | 6% |
| Trans Fat 0.19g | |
| Cholesterol 26mg | 9% |
| Sodium 716mg | 30% |
| Potassium 303mg | 9% |
| Total Carbs 23.78g | 6% |
| Dietary Fiber 1.1g | 4% |
| Sugars 9.61g | 6% |
| Protein 10.44g | 17% |
