Comments on: Pickled Cabbage Stir-fry with Pork

By: Linda T

Linda T — Fri, 25 Apr 2025 22:47:51 +0000

This is so good. The mild sourness of the pickled cabbage contrasts beautifully with the savory pork. We’re looking forward to making it again!

By: Judy

Judy — Fri, 25 Apr 2025 20:29:45 +0000

In reply to graeme. Yes, you can.

By: graeme

graeme — Wed, 23 Apr 2025 00:52:08 +0000

In reply to Judy.

can the ginger be used again?

By: Judy

Judy — Tue, 22 Apr 2025 00:15:33 +0000

In reply to Thomas Ruan. Wow...sounds like your wok is a new wok :-)

By: Judy

Judy — Tue, 22 Apr 2025 00:14:36 +0000

In reply to Bob C. Thank you, Bob, enjoy!

By: Judy

Judy — Tue, 22 Apr 2025 00:13:31 +0000

In reply to Celina. Thank you so much for leaving us a comment, Celina. It's quickly becoming our new favorite too :-)

By: Celina

Celina — Mon, 21 Apr 2025 00:35:04 +0000

I made this tonight, pickled the cabbage yesterday. It was SO good! Thank you.

By: Thomas Ruan

Thomas Ruan — Sun, 20 Apr 2025 21:44:19 +0000

Very tasty! I just made this for lunches for the following three days. I let the cabbage cook undisturbed at high heat for a while to caramelize it a little, but it stripped some of the seasoning off the wok. I didn’t realize that even after washing the cabbage it’s still quite acidic

By: Bob C

Bob C — Fri, 18 Apr 2025 23:15:47 +0000

Good dish. Cabbage has right amount of sour. Use of cabbage allows for good wok hei.