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🍽️ Stir-Fried Pork and Cabbage

773 kcal · 30 min · 4 servings

Ingredients

• pork shoulder steaks 600 g
• garlic cloves 2 pcs.
• ginger, fresh 25 g
• organic lemons 1 pcs.
• chili, ground pinch
• soy sauce 5 tbsp
• sunflower oil 5 tbsp
• onions, yellow 1 pcs.
• white cabbage 600 g
• basmati rice 300 g
• salt pinch
• cashew nuts 50 g
• cornstarch 2 tsp

Instructions

1. 1. Rinse the meat under cold water and pat it dry with a kitchen towel.
2. 2. Cut the meat into thin strips.
3. 3. Peel the garlic cloves and the ginger.
4. 4. Finely chop the garlic and the ginger.
5. 5. Rinse the lemon under running water.
6. 6. Cut the lemon in half.
7. 7. Squeeze the juice out of the lemon halves.
8. 8. Take a small bowl.
9. 9. Add the chopped garlic to the bowl.
10. 10. Add the chopped ginger to the bowl.
11. 11. Add the chili peppers to the bowl.
12. 12. Add 2 tablespoons of lemon juice to the bowl.
13. 13. Add 3 tablespoons of soy sauce to the bowl.
14. 14. Add 3 tablespoons of oil to the bowl.
15. 15. Mix the ingredients in the bowl well together.
16. 16. Add the meat strips to the marinade.
17. 17. Let the meat marinate for a while.
18. 18. Cut the onions in half.
19. 19. Peel the onions.
20. 20. Cut the onions into strips.
21. 21. Rinse the white cabbage under running water.
22. 22. Cut the white cabbage into quarters.
23. 23. Remove the hard core from the white cabbage.
24. 24. Cut the white cabbage into strips about 1 centimeter wide.
25. 25. Take a pot.
26. 26. Add the rice to the pot.
27. 27. Add about 700 milliliters of salted water to the pot.
28. 28. Bring the water with the rice to a boil.
29. 29. Turn the heat to low.
30. 30. Cover the pot.
31. 31. Let the rice simmer for about 10 minutes.
32. 32. Take the meat out of the marinade.
33. 33. Let the marinade drain from the meat.
34. 34. Store the marinade in a separate container.
35. 35. Take a pan or a wok.
36. 36. Add 2 tablespoons of oil to the pan.
37. 37. Heat the oil over medium to high heat.
38. 38. Fry the pork in the pan.
39. 39. Take the fried meat out of the pan.
40. 40. Add the cut white cabbage to the pan.
41. 41. Add the cut onions to the pan.
42. 42. Fry the cabbage and onions while stirring for about 5 minutes.
43. 43. Add the stored marinade to the pan.
44. 44. Add the fried meat back into the pan.
45. 45. Let everything simmer for about 5 minutes.
46. 46. Add the cashew nuts to the pan.
47. 47. Stir in the cashew nuts.
48. 48. Season the dish to taste with additional soy sauce.
49. 49. Season the dish to taste with chili.
50. 50. Take a small bowl.
51. 51. Add the starch to the bowl.
52. 52. Add some water to the bowl.
53. 53. Stir the starch smooth with the water.
54. 54. Add the starch-water mixture to the sauce in the pan.
55. 55. Let the sauce boil for about 2 minutes.
56. 56. Take plates.
57. 57. Serve the white cabbage pan with pork on the plates.
58. 58. Serve the dish together with the rice.

Nutrition per serving

• kcal: 773
• Protein: 38 g · Fett/Fat: 40 g · Carbs: 66 g