1/2 pound ground pork
1/4 teaspoon salt
1/2 teaspoon soy sauce
1 dash white pepper
8 cups water
2 1/2 pounds cabbage; finely shredded
2 tablespoons vegetable oil
1/2 pound shrimp, cooked; finely chopped
1/3 cup green onions; finely chopped
1/2 teaspoon salt
1 teaspoon five-spice powder
Mix pork, 1/4 tsp. salt, soy sauce, and white pepper. Cover and refrigerate about 20 minutes.
Heat water to boiling in a stockpot or dutch oven; add cabbage. Drain; rinse cabbage in cold water until cold. Drain thoroughly; remove excess water by squeezing cabbage. (A salad spinner works nicely for this, too)
Heat wok until very hot. Add 2 tbsp. vegetable oil; tilt wok to coat sides. Add pork; stir-fry 3 minutes, or until pork is no longer pink. Stir in cabbage, shrimp, green onions, 1/2 tsp. salt, and five-spice powder.
Serve with hot mustard sauce, if desired.
- Dietary Fiber