Recipe: Perfect Brinjal cabbage with pork
Brinjal cabbage with pork. A small amount of minced pork can greatly improve the taste of eggplants, which can rich the layers of a humble eggplant stir-fry. For vegan readers, you can simply skip minced pork or try this eggplants with garlic sauce. Caramelised cabbage and pork meatballs (pictured above) This works very well just as it is, but serve with mashed potato if you want an even heartier meal.
Slow Cooker Fall—Apart Braised Pork with Cabbage and Apples. Place the eggplant cubes in a bowl, drizzle with a small amount of vegetable oil, season with salt and pepper and toss to combine. Once the pork begins to turn white in colour, add in the chopped ginger, cooked eggplant and blended sauce. You can cook Brinjal cabbage with pork using 8 ingredients and 5 steps. Here is how you cook that.
Ingredients of Brinjal cabbage with pork
- Prepare 1/2 of cabbage.
- It's 1 of brinjal.
- Prepare 1 of onion.
- You need 1 tsp of mixed meat spice.
- It's 1 packet of chicken stock powder.
- It's 3 tbs of oil.
- Prepare 8 pieces of pork.
- Prepare of sprinkle basil herbs.
It's amazing how immigrants from China can come to the U. This eggplant string bean stir-fry is one of our must-order dishes when we go out to this particular restaurant, and we discovered it's a. Chinese Cabbage Stir Fry with Pork is a stir fry dish but it's not very oily. The simple soy-based flavour is quite addictive, and you can eat a lot without realising it.
Brinjal cabbage with pork instructions
- Cut well and wash well the cabbage then fry with onion and meat spice until tender.
- Add the cabbage,diced brinjal stir for 5 minutes.
- Add chicken stock and basil herbs close the pot let it cook for 10 minutes.
- In a pan, add the pork, sprinkle basil herbs and chicken stock powder let it fry itself on a medium temperature until ready.
- It's yummy 😋😋😋.
Sauté half of the garlic until fragrant then add the eggplant. Gradually stir in the stock, stir-fry until the eggplant turns from purple to brown, remove and set aside. If there was one thing I learned while living in Hong Kong it was that you don't mess with the Char Siu. Sure, you can put it in buns or add it to noodle soup or serve it over rice. But the charred, savory and sweet Chinese pork is already perfect after being treated with a few simple ingredients and roasted.