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You are here: Home / Asian / Helen Chen’s Pork Shreds and Napa Cabbage

Helen Chen’s Pork Shreds and Napa Cabbage

September 29, 2015 by Suzie the Foodie 1 Comment

Helen Chen’s Pork Shreds and Napa Cabbage

I adapted this recipe from Helen’s Asian Kitchen: Easy Chinese Stir-Fries to create this noodle dish. It was originally Pork Shreds with Bean Thread Noodles and Napa Cabbage but I can not find bean thread noodles anywhere, despite the aisles and aisles of noodle products in my hood. As a result, I created this dish with fresh ramen noodles instead.

The Recipe

Helen Chen's Pork Shreds and Napa Cabbage

You will need 1/2 lb lean boneless pork loin or chop. You are supposed to shred the pork but I am not sure what that means exactly. I just cut it into strips.

Helen Chen's Pork Shreds and Napa Cabbage

You will need 1 tsp cornstarch, 3 tbsp light soy sauce and 1 tsp Chinese rice wine. In a medium bowl whisk together cornstarch, soy sauce and wine. Add to pork, mixing well.

Helen Chen's Pork Shreds and Napa Cabbage

Wash cabbage leaves, drain and cut into 1 1/2” chunks. You will need four cups.

Helen Chen's Pork Shreds and Napa Cabbage

Heat oil over high heat. Add fresh ginger slice and stir until it sizzles.

Helen Chen's Pork Shreds and Napa Cabbage

Add 1/2 cup sliced scallions and stir for 15 seconds.

Helen Chen's Pork Shreds and Napa Cabbage

Stir in pork mixture, stirring constantly for 1 minute.

Helen Chen's Pork Shreds and Napa Cabbage

Add cabbage and stir for 1 minute.

Helen Chen's Pork Shreds and Napa Cabbage

Add broth to pan, stir to mix and cover. 

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Steam for 4 minutes.

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Soak bean thread noodles in hot (not boiling) water until soft. Drain and cut into 6” lengths with scissors. If using ramen, boil for 3 minutes and drain.

Helen Chen's Pork Shreds and Napa Cabbage

Uncover, reduce heat to medium.

Helen Chen's Pork Shreds and Napa Cabbage

Stir in noodles. Cook stirring until pork is no longer pink, around 2 minutes. Serve immediately.

Helen Chen's Pork Shreds and Napa Cabbage

As-is, this was just OK. I have learned that it is important to also garnish big time, especially if you are serving it as your main dish.

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I added lots of green onion and ground peanuts for more flavour. 

Helen Chen’s Pork Shreds and Napa Cabbage -

The great thing about this dish is I can see it easily being adapted with chicken instead of pork so Reg can eat it too. 

Helen Chen’s Pork Shreds and Napa Cabbage -

Never be afraid to make a dish your own. Once again Helen Chen’s recipe was a great starting point. This time I was intent on boosting the flavour and texture. I love noodle dishes so even though I could not get the noodles in the recipe, I made this dish work with fresh ramen. 

Again, economical and tasty! I give this recipe four out of five wooden spoons.

[yumprint-recipe id=’13’]

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Filed Under: Asian, pork, Stir Fry, Uncategorized

Comments

  1. The Happy Whisk says

    October 2, 2015 at 2:34 am

    I love fresh ginger. In fact, I’m chewing on a little piece right now. No lie.

    Reply

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