Taiwanese Cabbage and Pork

  • 1 pound pork
  • 3 tablespoons oil
  • 2 cups onion, diced
  • 1 medium cabbage (or ½ large)
  • 1 teaspoon sugar
  • 1 tablespoon fresh ginger root, chopped
  • 3 green peppers, sliced
Wash the cabbage and finely shred it. Cut the pork into small pieces. Heat the oil in a pan and Sauté the pork until tender. Add the onion and Sauté slightly. Add the cabbage and turn it in the pan for a few minutes. Add the sugar, ginger root and peppers. Heat thoroughly and serve at once with boiled rice served separately. The vegetables should be crisp. Do not overcook. If liquid forms, thicken with 1 tablespoon cornstarch and ¼ cup water.

-- Submitted by: Evelyn Bottemiller