This is a quick and easy stir-fry of Pork, Cabbage and Egg, that I almost always have in the fridge. I sometimes like to season it with just Salt and White Pepper, but today I used this yummy sauce. This stir-fry is a perfect topping for rice bowl, too.

Makes

2 Servings

Ingredients

200g thinly sliced Pork *cut into bite-size pieces
Salt & White Pepper
1/2 tablespoon Potato Starch *OR Corn Starch
200g Cabbage *Cut into bite-size pieces
2 Eggs *whisked
1 tablespoon Oil *plus extra

Sauce
1 clove Garlic *grated
1 tablespoon Soy Sauce
1 tablespoon Mirin
1 tablespoon Oyster Sauce
1/2 to 1 teaspoon Sugar *optional
A few drops Sesame Oil
*Note: You may wish to add some Chilli Flakes

Method
  1. Combine all the Sauce ingredients in a small bowl.
  2. Cut thinly sliced Pork into bite-size pieces, lightly season with Salt & White Pepper, sprinkle with Potato Starch, and mix to combine. *Note: Pork pieces don’t need to be completely coated with the Potato Starch.
  3. Whisk Eggs and lightly season with Salt & White Pepper.
  4. Heat Oil in a frying pan over high medium heat, cook Egg, and transfer to a plate.
  5. Cook Pork pieces until nicely browned, and transfer to a plate.
  6. Add extra Oil if required, and cook Cabbage pieces. Add 1-2 tablespoon Water will help cooking process. When Cabbage is softened, add the Sauce and stir, return the Pork and stir, and return the Egg and roughly combine.