Shanghai shredded pork & Chinese cabbage

Ingredients

• 250 g pork shoulder, very thinly sliced
• ¼ Chinese cabbage, thinly sliced
• 2 tbsp vegetable oil
• 1 cm x 2 cm piece ginger, thinly sliced
• 2 garlic cloves, thinly sliced
• Salt, to season
• 1 tsp chicken stock powder
• 1 tbsp Shaoxing wine
• 1 tsp sugar
• ¼ tsp white pepper powder
• Steamed rice, to serve

For the marinade

• 1 tsp potato or corn starch, plus extra for mixing with cold water
• ½ tsp salt
• ¼ tsp chicken stock powder
• ¼ tsp bicarbonate of soda
• 1 tbsp Shaoxing wine
• 1 tsp vegetable oil

Marinating time: 10 minutes

Instructions

1. In a large bowl, combine the thinly sliced pork with the marinade ingredients and mix well to combine. Allow to marinate for 10 minutes before using. Place the Chinese cabbage in a second large bowl and pour over enough boiling water to cover. Allow to stand for 1 minute, then drain.
2. Heat the oil in a large wok or frying pan over high heat. Add the marinated pork and cook, tossing, until lightly browned, then add the ginger and garlic and stir-fry for a further 1-2 minutes, or until fragrant. Add the prepared cabbage with a generous pinch of salt, the chicken stock powder, wine, sugar and pepper and toss until the cabbage is wilted. In a small bowl, mix a little cornstarch or potato starch with cold water, then pour into the wok to thicken the sauce.
3. Transfer the Shanghai shredded pork and Chinese cabbage to a serving plate and serve with hot rice.