Pork and Cabbage Stir Fry with Shio Koji
This is one of my favorite ways to use shio koji. The meat can be chicken, beef or even shirmp but I like the combination of pork, cabbage and onion. Incredibly simple and tasty with just three ingredients - plus shio koji!
Yield: 2 servings
- 5oz/150g pork cut of your choice (loin, butt, or belly) ..... cut into 1/4 inch strips
- 5 teaspoons and more shio koji
- 5oz/150g cabbage ..... cut into bit size
- 1/4 onion ..... thinly sliced
- 1 garlic clove ..... minced
- 1 tablespoon oil
- black pepper
In a bowl, mix the pork slices and 5 teaspoons of shio koji and massage the meat with your hand for a minute. Let the meat maritate like that for 30 min up to 1 hour.
In a wok or large fry pan, heat oil at medium high heat.
Add onion and garlic in a pan and cook for 1 minute without burning the garlic.
Add pork and cook for another 2 minutes until the color of meat turns white.
Add cabbage and cook for 2 - 3 minutes until the cabbage is wilted and the meat is cooked through.
Taste and add more shio koji 1 teaspoon at a time if you like.
Finish with some black pepper.