| | Directions | | Simmer the pork in a small sauce pan with 2 cups of water, sherry and 1 slice ginger for 1/2 hour until tender. Remove the sauce pan from heat and let cool. Cut the cooked pork into large slices about 1/4 inch thick and reserve the stock for later use. Put 2 Tbsp oil in a hot skillet over medium heat. Add salt, then cabbage, stirring constantly for one minute. When the cabbage is half translucent, remove and spread on a plate. Pour the remaining 2 Tbsp oil in the same skillet over medium heat. Add the remaining 2 slices ginger, crushed garlic and minced black beans for a few stirrings, then add hot pepper flake and sliced pork. Pour in the soy sauce, stock and M.S.G. Stir and cook for 2 minutes. Mix in the cooked cabbage and serve immediately. |
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| Ingredients | | - |  | 1 pound lean pork |
| - | | 1 teaspoon dry sherry |
| - | | 3 slices ginger root |
| - | | 4 tablespoons cooking oil |
| - | | 1/4 pound regular cabbage - cut inch pieces 2 inch x 2 inch - 2 or 3 cups |
| - | | 1/2 teaspoon Salt |
| - | | 2 cloves garlic - crushed |
| - | | 1/4 cup black beans - minced |
| - | | 1 teaspoon hot pepper flakes or powder |
| - | | 2 tablespoons Soy Sauce |
| - | | 1/4 cup stock from cooking pork |
| - | | 1/4 teaspoon M.S.gallon. |
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