- 8 green onions
- 4 to 6 ounces [113 to 170 g] cabbage [1/4 small head]
- 8 ounces [227 g] uncooked boneless lean pork
- 1 1/2 tablespoons [22.5 mL] vegetable oil
- 6 cups [1.5 L] chicken stock or broth
- 2 tablespoons [30 mL] soy sauce
- 1/2 teaspoon [2.5 mL] pared grated fresh ginger root
- 4 ounces [113 g] thin Chinese egg noodles
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- Slice green onions into thin diagonal slices; reserve.
- Shred cabbage.
- Slice pork into thin strips.
- Heat oil into a wok over medium-high heat.
- Stir-fry until pork is no longer pink, about 5 minutes.
- Pour in chicken stock and soy sauce; add grated ginger root.
- Bring to a boil.
- Lower heat and leave to simmer for 10 minutes.
- Stir in Chinese egg noodles and reserved green onion slices.
- Cook until egg noodles are tender, for 2 to 4 minutes, before serving.
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