← Back to Search Results
stir-frying Chinese
Pork With Napa Cabbage and Chiles

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Jenny’s mother made this stir-fry, hot and beautiful with freshly minced red chiles, and pleasantly crunchy with barely cooked stem lettuce (celtuce) strands, the first time I ate supper with them. Later, in a Miao household outside Chong’an, I had another version of the same dish, just as delicious, cooked in lard rather than in the vegetable oil Jenny’s mother used. We substitute Napa cabbage for the stem lettuce.

We have made this dish with fresh red cayenne chiles and with minced pickled chiles. The pickled chile version has a nice little vinegar edge to it, very characteristic of the pickled and soured flavors in many Miao dishes.

Yield: Serves 3 to 4 with rice and a side dish

Ingredients

  • About 1 tablespoon lard or peanut oil
  • 2 tablespoons minced ginger
  • 2 or 3 red cayenne chiles, seeded and minced, or 3 tablespoons minced Pickled Red Chiles (see headnote)
  • ½ pound boneless pork loin, butt, or tenderloin, thinly sliced
  • About ½ pound Napa cabbage, preferably from the stem end, thinly sliced (4 cups loosely packed)
  • 1 teaspoon salt, or to taste
  • 1 large or 2 small scallions, smashed, cut lengthwise into ribbons and then into 1-inch lengths

Directions

Place a wok over high heat. When it is hot, add the lard or oil and swirl to coat the bottom of the wok, then toss in the ginger and chiles. Stir-fry for about 30 seconds, to a well-blended bright red mass, then add the pork slices and stir-fry until they have all changed color, 1 to 2 minutes. Toss in the cabbage and stir-fry for about a minute. Add the salt and stir, then cover and cook for about 1 minute. Remove the lid and stir-fry a little longer, just until the cabbage is softened but not limp.

Toss in the scallion ribbons and stir-fry for another 30 seconds or so. Turn out into a wide shallow bowl and serve.


© 2008 Jeffrey Alford and Naomi Dugid

Note from Cookstr's Editors

Nutritional information is based on 4 servings using pork tenderloin, peanut oil, and fresh red cayenne chiles.

 

Nutritional Information

Nutrients per serving (% daily value)

118kcal (6%)
32mg (3%)
73mg (122%)
44mcg RAE (1%)
452mg
38mg
13g
3g
2g
6g
36mg (12%)
630mg (26%)
1g (5%)
5g (7%)
1mg (6%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
flavor Flavor
by Rocco DiSpirito
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
lidias-italy Lidia's Italy
by Lidia Bastianich
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
martin-yans-china Martin Yan's China
by Martin Yan
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?