Ginger Pork

Wash and shake dry cabbage leaves. Cut out the spine and set aside. Stack 2 or 3 leaves, roll them up and thinly slice. Also thinly slice the spine portion that you previously removed if you like the crunchy part! Place all of this in a large serving platter to serve as a bed for the pork. Set aside.

Julienne the ginger. Really pack it in there! You can add more if you love ginger. My kids will even eat this, so don’t be afraid! Remove about 1 tablespoon of the ginger and finely chop it to be used at the beginning of stir frying.

In a large frying pan or wok, add the cooking oil and the finely chopped ginger. On a low flame, slowly warm the ginger until it begins to sizzle.

Add the pork and stir fry until it is almost completely done (all the pink has disappeared).

Add in the ginger and stir fry until the sticks of ginger become tender and bendy!

Pour in the soy sauce. Stir fry one more minute, until soy sauce is mixed in well and bubbly.

Pour over a bed of rice and serve immediately!

Check my blog post for all the details with pictures. This is also yummy served on top of a bowl of rice. Place rice in the bowl, put on a layer of cabbage, pour on the pork with some of the juices to flavor the rice! Yum!