Chinese cabbage and pork stir-fry
- 35 min
- 5 persons
- 200 g Tulip Pork Luncheon Meat
- 600 g Chinese cabbage
- 250 g Noodles
- 3 tbsp Oil
- 1 clove Garlic
- 5 Mushrooms
- 1 Tomato
- 1 tsp Salt
- 2 tsp Soy sauce
- 1 tbsp Potato starch
Cook the noodles according to the cooking instructions.
Cut the hard portion of the Chinese cabbage thinly at a 45-degree angle, and then cut the remaining softer portion into large pieces.
Cut the Pork Luncheon Meat into thin, rectangular slices. Mince the garlic.
Rehydrate the mushrooms and then cut them thinly at a 45-degree angle.
Peel the tomato after blanching it briefly and then cut it into wedges, removing the seeds.
Heat the oil in a pot and then add the garlic. Sauté the garlic until it begins to brown and then add the hard portion of the Chinese cabbage.
Add the mushrooms and let them cook briefly. Then add the tomato, the remaining Chinese cabbage and the Pork Luncheon Meat and continue to cook. Add salt and soy sauce to taste, and then thicken by adding the potato starch.
Serve with the cooked noodles.