Japanese Pork and Ginger Cabbage

This is a very simple, very quick dish to make and it tastes great, is healthy and is on the table in 35 minutes. It would even be quicker than that, but there is a ten minute marinating time.



Ingredients

800g Pork fillet, sliced in to thin strips (about 5cm in length.)
2 Chinese cabbage (about 700g in weight.)
21/2-3 Tablespoons sake
3 Teaspoons sugar
60ml Japanese soy sauce
3-4 Teaspoons ginger, grated (add more or less ginger depending on personal taste.)
2 Tablespoons olive oil


Method

1. Combine sake, sugar, soy sauce and ginger in a bowl and stir until sugar dissolves.

2. Add sliced pork and marinade 10 min's (do not marinate longer than 10 min's as pork will become tough.) Drain pork over a small bowl, reserve marinade.

3. While pork is marinating, remove thick ribs from cabbage (the thick white stalky part in the centre.) Cut leaves into approx 4cm squares.

4. Heat the oil in a wok or large frying pan, add pork stir-fry for about 5 Min's or until pork is almost cooked. Add reserved marinade stir-fry for a couple of minutes, finally add cabbage and stir-fry until cabbage just wilts.

Serve pork over steamed rice.

4 Servings

All photo's taken by me unless otherwise stated.

Tuna and Sweet Potato (Kumera) Patties

This was another recipe I made for the recipe swap on the recipezaar site. I found these delicious as did my hubby, the combination of the sweet potato with the tuna was really delicious. I did make a herbed mayonnaise to go wuth them, it was lovely, but they are very moist so it was not necessary. If you would like to read all the reviews of this recipe please click here.

Ingredients

1 Medium about 300g orange sweet potato, peeled, coarsely chopped
1 (425g) Can tuna in water, drained
2 Eggs, lightly whisked
25g Dried breadcrumbs (packaged) (I used panko flakes, Japanese breadcrumbs.)
1-2 Tablespoon fresh parsley, chopped
Salt & freshly ground black pepper
1 Tablespoon olive oil


Method

1. Steam the kumera in the mircowave until tender.

2. Drain and refresh under cold running water. Transfer to a large bowl.

3. Use a potato masher or fork to mash the sweet potato until coarsely mashed. Add the tuna, egg, parsley and breadcrumbs, and stir until well combined. Season with salt and pepper.

4. Divide the tuna mixture into 8 equal portions.

5. Use wet hands to shape portions into 8cm patties.

6. Heat oil in a large non-stick frying pan over medium-high heat.

7. Add the patties and cook for 3-4 minutes each side or until golden brown. Remove from heat.

8. Divide among serving plates and season with salt and pepper.

9. Serve with lemon wedges, fries and a garden salad.


4 Servings


All Photo's taken by me unless otherwise stated.