Pacific Pork and Cabbage

Wok Cooking Recipe Spicy Stir-Fried Pork and Cabbage cooked in a cast iron wok

Описание:

https://twitter.com/#!/powerplantguy

1/4 head Napa Cabbage
10oz Pork
1 tsp Dark Soy Sauce
1 tsp Rice Wine
1 Tablespoon Corn Starch

Sauce:
2 Tablespoons Chili Bean Sauce
1 tsp Sesame Oil
1/2 Tablespoon Soy Sauce
1 tsp grated Ginger
1 tsp grated Garlic
1 tsp Sugar

Slurry:
1 Tablespoon Water
1 Tablespoon Corn Starch

Peanut Oil

Комментарии:

James Strange пишет: Cant cook the pork any faster than on high, unless I go outside on the fish cooker. I try to show people what they can do on a home stove.

Alicia A пишет: Sorry it took so along to give my feedback but wow, I made this and let me say this video doesn't do it justice! Lol its sooooo delicious!! It was amazingly good! The combination of flavors are fenomenal! Great job!! I recommend this 200%!! Its simply delicious! :D now let me go take a peek at your other videos to see what I can make tomorrow! :D lol, thanks so much!

PrincessFiona60 пишет: Thanks, once again. You make it look so easy!

PkDiuLay пишет: Looks really good :), give me an invitation to to your restaurant once it's opened.

mistermatsuda пишет: Good job! You might want to try blanching the cabbage right in the wok with some water and cover it to steam.... so you don't have to use 2 pots for this. Just an idea.

Breadless pigeon lover пишет: I use sour cabbage in stead.

James Strange пишет: A list has been added in the more info section.

James Strange пишет: Thank you but it may be a while before I go into that business.

James Strange пишет: Thank you!

james black пишет: can you advise what brand name wok you have and size. pluse where did you buy it. thanks, james. ps. don`t stop cooking stir frys. love your videos.

James Strange пишет: I hope you enjoy it!


Chan Nevin пишет: Amoy Chili Bean Sauce tastes better

James Strange пишет: That is the nice thing about wok cooking. It does not take long to cook something and clean up is fairly easy.

drott150 пишет: My point isn't just to cook it faster, it's also to not cook it (or stew it, to be more precise) for so long. I'm sure it still tastes good, but you must try flash cooked meat to understand the difference. It especially makes a big difference for pork. TENDA! JUICEY! MMMM.

James Strange пишет: Appliance Zone

drott150 пишет: Great vid, but I don't see the need for the extra step in blanching the cabbage. Also, the length of time the pork stays in the wok is far too long. You're "stew frying" instead of stir frying. The pork would be much more tender if you flash cooked it on a very hot wok for only a short period of time. Add the cabbage about half way through and flash cook it too. IMHO

James Strange пишет: Your welcome. I have a cheap lighting kit from cowboy studio.

James Strange пишет: I have had Chinese food around the world. Hong Kong, Macau and Singapore to name a few. I have had Chinese food in Manila watching the cook using a burner that looked like an after burner of an F-16. Most homes including mine do not have 150,000 btu burners.

Alicia A пишет: This looks fenomenal!! Will be making it this weekend for sure!! Hope it turns out as good as yours! I'll tell you how it goes! I have subscribed to your channel now and look forward to seeing more great recipes! Thank you so much for taking the time to make these, it really is appreciated! Keep up the awesome work! :)

Jennie пишет: Love eating this dish. looks delicious!

James Strange пишет: Thank you. A cook should always taste and adjust a recipe . That is one reason I like how you cook. You make the recipe yours.

PaulMichaels2010 пишет: I have tried a few of powerplantop's recipes, and they're really good to downright delicious. If you disagree with his cooking methods, I suggest you start up your own cooking channel to show us amateurs how it's really done. In the meantime, I'm gonna get blanchin' some cabbage to try this. I'm sure it'll be wonderful.

NSarge87 пишет: Love the videos. Still waiting for you to make one on kimchi!

mas360 пишет: I used to stir fry with non-stick wok over the kitchen burner. Now, I use well-seasoned carbon steel wok and a discada over a turkey propane outdoor fryer burner with 10 psi pressure. It does make big difference in searing the meat and seal in the juice instead of bleeding it out due to lack of "firepower".

Pete Corp пишет: Nicely done. You should add the ingredients list in the "about" section.

James Strange пишет: A list has been added in the more info section.

Hugo Gaytan пишет: where did you get that wok ring?


Asiancookingmadeeasy пишет: This looks delicious! I like how you did the sauce and taste tested it - very nice :)

klasse645 пишет: Great job! What kind of oil do you use?

2000xlt пишет: Dish looked great man!! Subbed ya!! What kind of lamp and bulb is that that your turned off near the end of the video?

James Strange пишет: I do need to do that.

GinasDiary пишет: yum yum :)
I better make some tomorrow xP

James Strange пишет: Try it with mutton or lamb. Either one would go good with the spicy sauce.

James Strange пишет: Thank you!


Michael Wilson пишет: What cut of Pork do you use?

faratina100 пишет: Hey, you are actually a good-looking guy and I've enjoyed your videos!

James Strange пишет: A list has been added in the more info section.

James Strange пишет: I used peanut oil.

James Strange пишет: Thank you. I just wish I could get more subscribers. That would encourage me to post more.

Nymphalia пишет: I'm muslim so I don't eat pork but which kind of meat would you advice instead? It looks delicious I want to try it!

James Strange пишет: Thanks for posting your results perhaps it will give others the confidence to give it a try.

TheShortie51 пишет: I could eat pork and cabbage all day

James Strange пишет: its 14 inch.

drott150 пишет: You're right, most homes don't have the required burner. That's why I use an outdoor burner with a big carbon steel wok. It runs off the same propane cylinder as my gas BBQ grill. It's cheap, easy and all the spatter, smoke and cooking fumes remain outside. I cook year round no problem.

Lyndsay Wells пишет: This looks like something I would absolutely make and enjoy - great job! And I hear you on feeling discouraged with subscribers etc. Please know you are appreciated for what you do. I love your ideas and recipes.

PaulMichaels2010 пишет: I just made this. It was very good. I couldn't get chilli bean paste, so I mixed a little chipotle chilli and smoked paprika paste mixed with sweet chilli sauce. Also used sweetheart cabbage, but followed your method perfectly. Even blanched, the cabbage was a little tough, so I added a little water and put the lid on the wok to let it steam a little. Needed some corn flour slurry at the end. But it thickened up nicely. Great job, sir. Love your vids, and I'm learning lots from them. Thanks.

Chip Cook пишет: Thanks very much, James, for the clear images and concise explanation. Well done video and precisely the information that I needed.

James Strange пишет: Thank you!

Sandra Jamison пишет: Please I need the Litst of Ingredients and intructions

James Strange пишет: Glad to hear that you liked it and thank you for posting the results.

Bill Jones пишет: James I take it your wok is cast iron, correct? What is the brand and where did you purchase it from and have you done any comparison cooking with the carbon steel wok.

James Strange пишет: Great job on improvising they way that you did. It makes me feel good to know that you are learning from me. I do spend a lot of time studying cooking my self.

James Strange пишет: Thank you!

James Strange пишет: I think I used a tenderloin.

klasse645 пишет: I tried this one yesterday. Fantastic!


James Strange пишет: Thanks for the nice words and please do let me know how it turns out.

Charlie Wilson пишет: Blanching the cabage seems unnecessary to me given the amount of time it was in the wok as well? Then again I like stuff like bok choy and cabage really crispy.

James Strange пишет: Yes this one is cast iron, bought from the wok shop. I have some carbon steel ones, this is my favorite.

Sandra Jamison пишет: Where can I get the list of Igredients and Intructions to cook this recipe. I NEED IT SO, SO BAD!!!!

roti11 пишет: Hi mate, I love your videos, I think you're as good or better than the other youtube chefs, keep going!!

James Strange пишет: I have a cheap turkey fryer that I use sometimes. It works really good for larger batches of food.

James Strange пишет: Nice!

James Strange пишет: Thank you for the nice comments. This is a simple dish that is good. It has a bit of a kick but not to bad.

James Strange пишет: Cant cook the pork any faster than on high, unless I go outside on the fish cooker. I try to show people what they can do on a home stove.

Alicia A пишет: Sorry it took so along to give my feedback but wow, I made this and let me say this video doesn't do it justice! Lol its sooooo delicious!! It was amazingly good! The combination of flavors are fenomenal! Great job!! I recommend this 200%!! Its simply delicious! :D now let me go take a peek at your other videos to see what I can make tomorrow! :D lol, thanks so much!

PrincessFiona60 пишет: Thanks, once again. You make it look so easy!

PkDiuLay пишет: Looks really good :), give me an invitation to to your restaurant once it's opened.

mistermatsuda пишет: Good job! You might want to try blanching the cabbage right in the wok with some water and cover it to steam.... so you don't have to use 2 pots for this. Just an idea.

Breadless pigeon lover пишет: I use sour cabbage in stead.

James Strange пишет: A list has been added in the more info section.

James Strange пишет: Thank you but it may be a while before I go into that business.

James Strange пишет: Thank you!

james black пишет: can you advise what brand name wok you have and size. pluse where did you buy it. thanks, james. ps. don`t stop cooking stir frys. love your videos.

James Strange пишет: I hope you enjoy it!


Chan Nevin пишет: Amoy Chili Bean Sauce tastes better

James Strange пишет: That is the nice thing about wok cooking. It does not take long to cook something and clean up is fairly easy.

drott150 пишет: My point isn't just to cook it faster, it's also to not cook it (or stew it, to be more precise) for so long. I'm sure it still tastes good, but you must try flash cooked meat to understand the difference. It especially makes a big difference for pork. TENDA! JUICEY! MMMM.

James Strange пишет: Appliance Zone

drott150 пишет: Great vid, but I don't see the need for the extra step in blanching the cabbage. Also, the length of time the pork stays in the wok is far too long. You're "stew frying" instead of stir frying. The pork would be much more tender if you flash cooked it on a very hot wok for only a short period of time. Add the cabbage about half way through and flash cook it too. IMHO

James Strange пишет: Your welcome. I have a cheap lighting kit from cowboy studio.

James Strange пишет: I have had Chinese food around the world. Hong Kong, Macau and Singapore to name a few. I have had Chinese food in Manila watching the cook using a burner that looked like an after burner of an F-16. Most homes including mine do not have 150,000 btu burners.

Alicia A пишет: This looks fenomenal!! Will be making it this weekend for sure!! Hope it turns out as good as yours! I'll tell you how it goes! I have subscribed to your channel now and look forward to seeing more great recipes! Thank you so much for taking the time to make these, it really is appreciated! Keep up the awesome work! :)

Jennie пишет: Love eating this dish. looks delicious!

James Strange пишет: Thank you. A cook should always taste and adjust a recipe . That is one reason I like how you cook. You make the recipe yours.

PaulMichaels2010 пишет: I have tried a few of powerplantop's recipes, and they're really good to downright delicious. If you disagree with his cooking methods, I suggest you start up your own cooking channel to show us amateurs how it's really done. In the meantime, I'm gonna get blanchin' some cabbage to try this. I'm sure it'll be wonderful.

NSarge87 пишет: Love the videos. Still waiting for you to make one on kimchi!

mas360 пишет: I used to stir fry with non-stick wok over the kitchen burner. Now, I use well-seasoned carbon steel wok and a discada over a turkey propane outdoor fryer burner with 10 psi pressure. It does make big difference in searing the meat and seal in the juice instead of bleeding it out due to lack of "firepower".

Pete Corp пишет: Nicely done. You should add the ingredients list in the "about" section.

James Strange пишет: A list has been added in the more info section.

Hugo Gaytan пишет: where did you get that wok ring?


Asiancookingmadeeasy пишет: This looks delicious! I like how you did the sauce and taste tested it - very nice :)

klasse645 пишет: Great job! What kind of oil do you use?

2000xlt пишет: Dish looked great man!! Subbed ya!! What kind of lamp and bulb is that that your turned off near the end of the video?

James Strange пишет: I do need to do that.

GinasDiary пишет: yum yum :)
I better make some tomorrow xP

James Strange пишет: Try it with mutton or lamb. Either one would go good with the spicy sauce.

James Strange пишет: Thank you!


Michael Wilson пишет: What cut of Pork do you use?

faratina100 пишет: Hey, you are actually a good-looking guy and I've enjoyed your videos!

James Strange пишет: A list has been added in the more info section.
You'll Need:

1 lb. lean pork, cut in thins trips
Salt and pepper
3 tbsp salad oil
1 cup onion, sliced
1/2 cup water
2 tbsp soy sauce
1 1/2 lb. shredded cabbage chow mein noodles
Rice

Procedures : Brown pork in hot oil. Sprinkle with a little salt and as much pepper as you want.
Add water, soy sauce and onion. Cover and simmer 30 minutes (do not let it cook completely dry). Add shredded cabbage and cook covered until tender. Top with noodles when served over rice