CookGo
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Pork and Napa Cabbage Rice Bowl

Coût $10, économiser $5

Source: Recommended by CookGo

  • 30 Min
  • 2 Portions
  • $10

INGRÉDIENTS

  • Meat

    • 🐖 150g sliced pork shoulder

  • Condiments

    • 1 tbsp oyster sauce
    • 1/2 tbsp soy sauce
    • 2 tbsp rice wine
    • 1 tbsp plum extract
    • 1/2 tbsp corn syrup
    • 1/2 tbsp sesame oil
    • 1/3 tsp black pepper

  • Vegetables

    • 🥬 2.5 handfuls shredded napa cabbage
    • 🧅 1 stalk green onion
    • 🧄 1 tbsp minced garlic

  • Thickener

    • 1/2 tbsp potato starch
    • 💧 1 tbsp water

  • Seasoning

    • 🧂 Pinch of salt
    • Pinch of black pepper
    • 1 tbsp sesame oil

ÉTAPES

1

Marinate 150g sliced pork shoulder with oyster sauce, soy sauce, rice wine, plum extract, corn syrup, sesame oil, and black pepper.

2

Prepare 6 napa cabbage leaves by slicing them lengthwise and shredding them into 2.5 handfuls.

3

Heat 1 tbsp sesame oil in a pan and sauté 1/2 stalk of chopped green onion (white part) and 1 tbsp minced garlic.

4

Add the marinated pork to the pan and stir-fry until almost cooked.

5

Add the shredded napa cabbage to the pan and stir-fry until softened.

6

Add the green part of the green onion and stir-fry briefly.

7

Mix 1/2 tbsp potato starch with 1 tbsp water and pour into the pan to thicken the sauce.

8

Season with salt and black pepper to taste, then serve over rice as a rice bowl.

NUTRIMENTS

Par portion

🔥

450

Calories

  • 25g
    Protéines
  • 40g
    Glucides
  • 15g
    Graisses

💡 Astuces

Use fresh ingredients for better taste and texture.Prepare the marinade ahead of time to save cooking time.Serve with kimchi or pickled vegetables for a complete meal.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.