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 version of a favorite dish. Bottled stir-fry sauces are now available in many supermarkets but I enjoy experimenting in my own kitchen, seasoning the dish to my liking. I like to call this recipe, “egg roll in a bowl”, because it reminds me of the egg roll filling and it’s so good I don’t miss the fried outer wrapper. — L. Weal
1/2 pound ground pork
2 medium carrots
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
food processor or grater
large (12-inch) skillet or wok
1. Mix together SAUCE ingredients and set aside.
2. Remove core from cabbage, place cut side down, and then cut into thin strips with chef’s knife.
3. Peel carrots and then shred.
4. Heat canola oil in skillet over medium-high heat until hot and then add pork, ginger, and garlic. Add salt and pepper to taste. Stir frequently until meat is browned, about 3 – 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. Serve alone or over hot white rice.
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.