Stir-fried Pork Shoulder with Preserved Salted Cabbage and Glass Noodles

Ingredients

Instructions

1. 1

   Marinate the pork shoulder slices with light soy sauce, white pepper, cornstarch, and Shaoxing wine for 15 minutes.

2. 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. 3

   Add the remaining vegetable oil to the wok. Sauté minced garlic and shredded ginger until fragrant.

4. 4

   Add the sliced preserved salted cabbage and stir-fry for 1-2 minutes.

5. 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. 6

   Cover and simmer for 3-5 minutes, allowing the glass noodles to absorb the sauce.

7. 7

   Stir in the cornstarch slurry (cornstarch mixed with water) to thicken the sauce to your desired consistency. Serve hot.