Stir-fried cabbage with pork, moist chicken breast with sesame sauce (Dinner on 25 Aug)
Cabbage stir fry is the one to consume cabbage remained in the fridge at once.
This is healthy, economical and tasty!
Cabbage (cut into small bite sized)
Spring onion (sliced)
carrot (sliced in thin stripe)
Pork belly (thin sliced and cut into small bite sized) or bacon
1/2 tablespoon of soy sauce
1 teaspoon of sesame oil
1 teaspoon of grated ginger
1/2 teaspoon of salt
1/2 teaspoon of oyster sauce
1 teaspoon of chicken born stock (if not, 1/2 cube of chicken stock)
1 tablespoon of corn flour
250cc of cold water
1. Boil water in a large frying pan and add 1 teaspoon of vegetable oil. Put all veggies and cook for 1mins. Drain the water through a net. By boiling veggies briefly before frying, they get tender and minimise the time for frying. This process helps to sustain the flavour and moisture of stir-fried veggies
2. Heat up the frying pan at high temperature and spread vegetable oil. Cook pork until to half done, then add the semi-boiled veggies and keep frying for 2 mins
3. Add the seasoning and stir all well till they get thick and rich for 1 mins.
Time to prepare: 45 mins (20 mins for Cabbage stir fry)
Total cost: 3 pounds 1 for chicken breast, 2 for the rest of veggies