Mirin Pork & Cabbage Sauté

Today’s dish is a reliable, no-fail standby when I really do not want to spend a lot of time cooking but yet need a healthy, nutritious and wholesome meal. It is an adaptation of a Japanese recipe that I clipped years ago. If you spend 10 minutes beforehand preparing all the ingredients, it would take less than 10 minutes to cook. The ingredients halves easily to serve 2.

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MIRIN PORK & CABBAGE SAUTÉ (Serves 4)

1 teasp sugar
2 tbsp sake
¼ cup (60ml) Japanese soy sauce
1 teasp grated fresh ginger
400g pork fillet
8-10 chinese leaf cabbage
2 tbsp vegetable oil
3 teaspoon fresh ginger juice

Combine sugar, sake, sauce and grated ginger in medium bowl; stir until sugar dissolves.

Cut pork into 5cm lengths, cut each piece into thin strips. Add pork to marinade and stand 10 minutes. (If marinated any longer, pork will become tough.) Drain pork over small bowl and reserve marinade.

Meanwhile, remove the hard, thick ribs from cabbage and cut leaves into 2cm (¾-inch) strips.

Heat 1-2 tbsp oil in large frying pan or wok; add cabbage and fry quickly until wilted. Remove and set aside. Heat another tbsp oil in wok and when hot, add pork and fry for 2 mins. Return cabbage to pan, add reserved marinade and ginger juice and stir-fry for 2-3 minutes until hot.  Spoon over with any juices over bowls of hot steamed rice and serve immediately.

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