2 c Chopped napa cabbage
1/2 tb Salt
Canola oil; to cook
1/2 lb Ground pork
2 tb Minced ginger
1 1/2 tb Minced garlic
2 tb Thin soy sauce
3 tb Sesame oil
10 sl Tofu -; (2" by 1")
Sprinkle cabbage with the 1/2 tablespoon of salt and let stand for 30
minutes. Place the cabbage on a clean dish towel or cheese cloth and
squeeze out any water. The dryer the cabbage, the better.
In a hot wok that's been coated with canola oil add the ground pork.
Stir-fry until nearly cooked through. Add ginger, garlic and salt; cook for
another two minutes. Deglaze with soy sauce, add napa cabbage and sesame
oil, continue cooking until the cabbage is wilted. Check seasoning.
Plating: Spoon contents of wok onto large serving platter, serve family
style.