Cut off top of one green onion, saving bulb. Put enough water in a small pot to cover pork. Bring water to a boil, add pork, green onion top, and ginger. Reduce heat and simmer for 25 minutes. Remove pork and let cool. Discard ginger, green onion top, and water.
Slice pork into 1/8" thick slices.
Cut bell pepper into 1" squares. Separate leaves of cabbage and cut into 1 1/2" squares until you have 2 cups worth. (Note: do not use green wrapper leaves for this purpose.) Cut green onions into 1" lengths, keeping tops and bulbs separate. Slice garlic bulbs lengthwise into thin slices.
Combine Sauce I ingredients. Combine Sauce II ingredients.
Heat wok over high heat. Add vegetable oil. When oil is hot, add pork. Stir-fry 30 seconds, then add peppers, green onion bulbs, and garlic. Stir-fry 1 minute. Remove from wok and set aside.
Add salt to the oil in the wok, then add cabbage. Stir-fry cabbage 1 minute until partially translucent. Remove from wok and set aside.
Add Sauce I into the oil in the and stir once or twice. Then add Sauce II, then add pork mixture. Stir-fry until coated with sauce, then add green onion tops and cabbage. Stir-fry quickly to coat with sauce, then remove from heat and serve.
Makes 4 servings.
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