Stir-fried shredded pork with carrots and cabbage

Overview

The nutritional value of pak choi is similar to that of cabbage. It contains protein, fat, sugar, dietary fiber, calcium, phosphorus, iron, carotene, vitamin B1, vitamin B2, niacin, vitamin C, etc. The calcium content is relatively high, almost 2 to 3 times that of cabbage. It is an ideal vegetable to prevent and treat vitamin D deficiency (rickets). Children with calcium deficiency, soft bones, and baldness can use cabbage soup, add salt or sugar, and drink it. Regular consumption is quite beneficial.

Tags

• hot dishes
• home cooking
• chinese cabbage
• edible oil
• lean meat
• msg
• onions
• carrot
• ginger
• salt

Ingredients

Steps

1. 1 Wash the lean meat and cut into shreds.

   

2. 2 Put the shredded pork into a bowl, add light soy sauce, salt, and starch and marinate for five minutes.

   

3. 3 Peel and wash the carrots, cut into shreds, chop green onions and ginger slices and set aside.

   

4. 4 Wash the Chinese cabbage and cut into sections for later use.

   

5. 5 Heat the wok, add cooking oil to heat, add onion and ginger and stir-fry until fragrant, add shredded pork and stir-fry until cooked through, then set aside.

   

6. 6 Heat up another pot, add cooking oil, add carrots and stir-fry for a few times.

   

7. 7 Add Chinese cabbage and stir-fry until cooked.

   

8. 8 Pour in the shredded pork and stir-fry evenly. Add appropriate amount of salt and MSG and stir-fry evenly.