← 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.
 

Explore Cookbooks on Cookstr

how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
amor-y-tacos Amor Y Tacos
by Deborah Schneider
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
lidias-italy Lidia's Italy
by Lidia Bastianich
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
the-sweet-life The Sweet Life
by Kate Zuckerman
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
good-to-the-grain Good to the Grain
by Kim Boyce
Already a member? Click here to Log In
close

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 Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?