Main: Braised Roast Pork, Tofu & Cabbage
"A tasty stir-fry which is good for using left-over of roast pork."
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 2 tablespoons peanut oil
- 12 g garlic
- 100 g spring onions
- 300 g Chinese cabbage
- 40 g dried shiitake mushrooms
- 400 g pork loin roast
- 500 g tofu
- 1 tablespoon caster sugar
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
- 2 tablespoons light soy sauce
- 1 tablespoon hoisin sauce
- 1⁄2 teaspoon white pepper
- 250 ml water
- 2 teaspoons cornflour
directions
- Combine the stir-fry sauce ingredients in a bowl and set aside.
- Reconstitute the dried shitake mushrooms in 2 cups of boiling water.
- Heat the oil in a wok and sauté garlic and green onions.
- Add Chinese cabbage and cook for 3-5 minutes.
- Meanwhile, steam the roast pork in a separate saucepan until heated through.
- Set the cabbage and green onions aside on a plate.
- Add the stir-fry sauce to the wok and simmer until thickened.
- Drain the shitake mushrooms and add to the sauce and cook for 2 minutes.
- Add the cabbage and pork to the wok and stir through the sauce.
- Add the tofu to wok and gently stir through, cook for 2-3 minutes.
- Serve with steamed rice.
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