I’m crazy for just about any kind of Asian food: Chinese, Japanese, Vietnamese — I will call for takeout in a New York minute. Sometimes, though, I like to take a crack at making my own versions. Bottled stir-fry sauces are now available in many supermarkets but I enjoy experimenting in my own kitchen, seasoning the dish to my liking. This recipe could be subtitled, “egg roll in a bowl”, because that’s what it is, more or less. I’m probably gonna try making my own egg rolls at home someday but until then, I could happily eat this dish once a week just as it is. — L. Weal
1 pound ground pork
1/2 head medium cabbage
2 tablespoons canola oil
1 tablespoon fresh minced garlic
1 tablespoon fresh minced ginger
Ground black pepper
2 tablespoons soy sauce
1/2 tablespoon brown sugar
1 tablespoon sesame oil
2 teaspoons red pepper flakes
small (1 1/2-quart) mixing bowl
large (12-inch) skillet or wok
1. Mix together SAUCE ingredients and set aside.
2. Remove core from cabbage, place cabbage cut side down, and then cut into thin strips with chef’s knife.
3. Peel carrots and then shred with grater.
4. Heat canola oil in skillet over medium-high heat until hot and then add pork, ginger, and garlic. Season with salt and pepper. Stir frequently until meat is browned — about 5 minutes.
5. Add cabbage and carrots and continue stir frying until cabbage is wilted — about 5 minutes.
6. Add prepared SAUCE and continue stir frying until vegetables are well-coated — about 1 minute.
NOTES & TIPS
• Try adding thinly sliced mushrooms to the mix. Garnish with sesame seeds or chopped green onion.
• To reheat: heat 1/2 tablespoon sesame oil in a skillet or wok and stir-fry again for about 2 minutes.