Pouncing kitten (Pork stuffed cabbage with noodles)

    50 min

    Delicious Chinese style pork mince with mushrooms wrapped in cabbage leaves. Pan fried and served with vegetable stir fry noodles.

    Samantha's Supper

    Kent, England, UK
    3 people made this

    Serves: 2 

    • 10 cabbage leaves
    • 2 large onions
    • 6 large chestnut mushrooms
    • groundnut oil
    • 200g pork mince
    • salt and pepper to taste
    • 2 tablespoons soy sauce
    • 2 tablespoons oyster sauce
    • 1 pinch chilli powder
    • 1 teaspoon ginger paste
    • 1 teaspoon Chinese 5 spice powder
    • 1 carrot, peeled and cut into matchsticks
    • good handful beansprouts
    • 150g noodles
    • 2 spring onions, diced

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Blanch the cabbage leaves in boiling water for 3 minutes. Drain and set aside.
    2. Cut one onion into a fine dice and the other into quarters. Finely chop 3 mushrooms and slice the remaining 3.
    3. In a saucepan, heat a little groundnut oil. Add the finely chopped onion and cook until translucent. Add the pork mince and brown. Add the finely chopped mushrooms and some seasoning. Add 1 tablespoon each of soy and oyster sauce. Add the chilli powder, ginger paste and 5 spice. Cook for a couple of minutes and remove from the heat.
    4. Divide the mixture between the 10 cabbage leaves (approximately 1 tablespoon per leaf). Fold into square parcels and secure with a wooden skewer. Chill until required.
    5. When ready to cook, heat a frying pan with some groundnut oil and cook the parcels over a low to medium heat, turning often.
    6. Meanwhile, in a wok heat some groundnut oil. Add the carrots and onion. Stir fry for a few minutes, adding small splashes as you go to avoid sticking and help to aide steam. Add the mushrooms, beansprouts and noodles. Cook gently for 5 minutes. Stir through 1 tablespoon each soy and oyster sauce. Stir in the spring onions.
    7. Serve a bed of noodles with the cabbage parcels on top. Add an extra drizzle of soy over the top. Serve.

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