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Cabbage with Pork
Mi Mi Khaing
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4 ounces pork, fat and lean
1 1/2 tablespoons oil
1 small onion
1/3 cup stock or water
2 tablespoons soy sauce, thin
2 1/2 pints cut cabbage
1 teaspoon finely pounded garlic
Cut pork into small 1 1/2- by 1/4-inch thick strips.
Heat oil and slice onion. Fry onion in hot oil till clear. Add pork, fry a few minutes, then add stock or water and half soy sauce. Lower the heat, cover, and simmer till pork is tender.
Steps 1 and 2 may be done ahead of time, putting cabbage in just before serving.
Cut cabbage into long pieces 1/4 inch wide. Immerse in a basin of water. When pork is tender, let all water be absorbed and a little fat cooked out from frying. Raise heat under pan.and add 1/3 of cabbage.
Toss for half a minute, then add more cabbage. Continue till all cabbage is in. No water is added, but some should come with cabbage from soaking water.
Add rest of soy sauce, toss lightly, cover, and cook till just done. Total cooking time for cabbage is only 5 to 6 minutes.
Uncover, mix in ground garlic, and serve. Cabbage should be crisp in clear brown gravy.
Alternatives for this recipe: beans, cauliflower, rutabaga, chayote, turnip, bean sprouts and bamboo shoots, or koblrabi may be substituted for cabbage.

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