Stir-fried Pork Shoulder with Preserved Salted Cabbage and Glass Noodles 鹹菜豬肉粉絲

A comforting and savory stir-fry featuring tender pork shoulder slices, tangy preserved salted cabbage, and springy glass noodles, all seasoned with a fragrant sauce.

Nutrition (per serving)

Ingredients

• 300g pork shoulder, thinly sliced
• 150g preserved salted cabbage, rinsed and sliced
• 50g glass noodles
• 2 cloves garlic, minced
• 10g ginger, shredded
• 1tbsp Shaoxing wine
• 1.5tbsp light soy sauce
• 0.5tbsp dark soy sauce
• 1tbsp oyster sauce
• 0.5tsp sugar
• 0.25tsp white pepper
• 2tsp cornstarch
• 150ml water or chicken broth
• 2tbsp vegetable oil

Steps

1. Marinate the pork shoulder slices with light soy sauce, white pepper, cornstarch, and Shaoxing wine for 15 minutes.
2. Heat vegetable oil in a wok over medium-high heat. Stir-fry the marinated pork until lightly browned and cooked through. Remove from wok and set aside.
3. Add the remaining vegetable oil to the wok. Sauté minced garlic and shredded ginger until fragrant.
4. Add the sliced preserved salted cabbage and stir-fry for 1-2 minutes.
5. Return the cooked pork to the wok. Add glass noodles, light soy sauce, dark soy sauce, oyster sauce, sugar, and water/chicken broth. Bring to a simmer.
6. Cover and simmer for 3-5 minutes, allowing the glass noodles to absorb the sauce.
7. Stir in the cornstarch slurry (cornstarch mixed with water) to thicken the sauce to your desired consistency. Serve hot.

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