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1. Slice the pork chops against the grain into very thin strips. Toss with the cornstarch, Shaoxing wine, 1 tablespoon of the light soy sauce and the white pepper, then rest for 15 minutes.
2 pieces Boneless pork chops, thinly sliced,
1 tbsp Cornstarch,
1 tbsp Shaoxing wine,
1.0 tbsp Light soy sauce,
0.2 tsp Ground white pepper
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2. Core and slice the green cabbage into 1 cm ribbons. Mince the garlic and ginger. Slice the scallions, separating whites from greens. Stir together the remaining light soy sauce, dark soy sauce, sugar, sesame oil and water to make the sauce.
2.0 tbsp Light soy sauce,
1 tsp Dark soy sauce,
1 tsp Sugar,
1 tsp Sesame oil,
4 tbsp Water,
0.5 pieces Green cabbage,
6 clove Garlic,
1 tbsp Fresh ginger,
3 pieces Scallions
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3. Boil the dried noodles in a pot of water until just tender, following package directions. Drain, rinse briefly and toss with a few drops of vegetable oil to prevent sticking.
8 oz Dried noodles (lo mein, spaghetti or ramen),
3 tbsp Vegetable oil
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4. Heat a large wok or skillet over high heat until smoking. Add 1 tablespoon vegetable oil, then spread the pork in a single layer and sear for 1 to 2 minutes, stirring, until browned and cooked through. Remove to a plate.
1.0 tbsp Vegetable oil
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5. Add 1 tablespoon vegetable oil to the hot wok. Stir-fry the ginger for 30 seconds, then add the garlic and scallion whites for 10 seconds until fragrant. Add the cabbage and stir-fry for 3 to 4 minutes until wilted with lightly charred edges.
0.5 pieces Green cabbage,
6 clove Garlic,
1 tbsp Fresh ginger,
3 pieces Scallions,
1.0 tbsp Vegetable oil
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6. Add the noodles and sauce to the wok and toss for 1 to 2 minutes until the noodles are coated and hot. Return the pork and toss for 30 seconds. Finish with the scallion greens and serve immediately.
2 pieces Boneless pork chops, thinly sliced,
8 oz Dried noodles (lo mein, spaghetti or ramen),
3 pieces Scallions
By abbydreed13
