Land of Fish and Rice: Recipes from the Culinary Heart of China by Fuchsia Dunlop

Author:Fuchsia Dunlop [Dunlop, Fuchsia]
Language: eng
Format: azw3
Publisher: W. W. Norton & Company
Published: 2016-10-18T04:00:00+00:00

Cut the Chinese cabbage widthways into 1 in (2cm) slices. Smack the spring onion whites gently with the flat side of a Chinese cleaver or a rolling pin to loosen their fibers. Remove the rind from the salt pork and cut it into bite-sized slices.

Heat the lard or oil in a seasoned wok over a high flame. Add the spring onions and ginger and stir-fry briefly until they smell wonderful. Add the salt pork and fry briefly until it has become pale. Add the cabbage and stock and bring to the boil. Cover the wok and boil for 8–10 minutes, until the cabbage is silkily tender. After a few minutes, taste the broth and add a little salt if you need to (the salt pork will already have given it some saltiness). Finally, season with a little pepper and serve.

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