Chinese Stir-Fried Cabbage with Shredded Meat

Ingredients

• 150 g meat, shredded (The source does not specify the type of meat; season before stir-frying.)
• 0.5 tsp salt (For seasoning the meat.)
• 0.3333333333333333 tsp ground pepper (For seasoning the meat.)
• 1 tsp cornstarch (For seasoning and coating the meat.)
• 30 ml edible oil (For stir-frying.)
• 3 tsp red chili pepper, chopped
• 2 tsp garlic, chopped
• 1 tsp ginger, minced
• 450 g cabbage, shredded (Split the cabbage in half before shredding.)
• 150 g green chili peppers, shredded
• 250 g stir-fried shredded meat (Listed on screen as a later stir-fry component; the source does not explain how this differs from or relates to the initially listed 150 g meat.)
• 3 tsp light soy sauce
• 1 tsp dark soy sauce
• 0.33 tsp salt (Added with the soy sauces.)

Steps

1. 1

   Split the cabbage in half and cut it into shreds.

2. 2

   Season the shredded meat with 1/2 teaspoon salt, the ground pepper, and cornstarch. Massage the seasoning into the meat and let it rest for 10 minutes.

3. 3

   Place the meat in a wok with the edible oil and stir-fry over high heat until its color changes.

4. 4

   Remove the stir-fried meat from the wok and set it aside.

5. 5

   Add the chopped red chili pepper, chopped garlic, and minced ginger to the wok.

6. 6

   Add the shredded cabbage and stir-fry over high heat until softened.

7. 7

   Add the shredded green chili peppers and the stir-fried shredded meat.

8. 8

   Add the light soy sauce, dark soy sauce, and 1/3 teaspoon salt.

9. 9

   Mix everything well over high heat with a spatula, then dish up and serve.

Notes

The source does not identify the meat type. It lists both 150 g meat at the marinating stage and 250 g stir-fried shredded meat later; this apparent quantity discrepancy is preserved rather than resolved by assumption. No exact cooking time or wok temperature beyond high heat is provided.

Nutrition per serving

• main
• Chinese
• stir-fried
• high-heat
• savory
• spicy
• cabbage