pork and napa cabbage stir fry

How To Make pork and napa cabbage stir fry

• 
  1

  If using dried black fungus, put 6-8 pieces in a small bowl of room temp water to reconstitute
• 
  2

  If you have not used dried black fungus before note, they grow 2-3 times there size
• 
  3

  mince ginger and garlic, put in bowl with 3 tbsp soy sauce and the sesame oil. cut meat into bite size strips and add to bowl and stir
• 
  4

  cut cabbage crossways to 1 inch widths place in colander to wash and drain well
• 5

  If using, cut both ends off onion, slice in half lengthways then into 1/4 inch strips
• 6

  drain and rinse black fungus, pat dry and cut into strips, or wipe clean with dry towel, fresh mushrooms and slice
• 
  7

  place wok or your favorite stir fry pan on a med hi heat add 1 tbsp oil to wok and stir fry half the pork till no longer pink and remove to a plate, repeat with remaining pork
• 
  8

  add a little more oil to wok if needed and stir fry onion, if using. 2-3 mins. otherwise --
• 
  9

  add a little more oil to wok and add cabbage to wok, give it a quick stir and cover cook 3-4 mins. uncover and stir a couple times during, till wilted
• 
  10

  return meat to wok, stir and add black fungus
• 
  11

  serve over cooked white or jasmine rice, if desired
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