Type what you have

Ingredients

• ✓ soy sauce
• tiger prawn
• garlic
• brandy

Instructions

1. 1 Wash prawns thoroughly and leave shells and heads on. Mix soy sauce, garlic, and brandy in a bowl. Arrange prawns on a dish, and cover with soy sauce mixture.
2. 2 Fill a pot or wok about 1/2 full with water. Place a steamer basket over the water and bring to a boil. Place the dish with prawns onto the steamer basket. Cover wok, and steam prawns for 10 minutes, until opaque. Serve hot.

By IS15BJC

Ingredients

• ✓ soy sauce
• vegetable oil
• garlic
• cabbage
• shaoxing wine

Instructions

1. 1 Heat vegetable oil in a wok or large skillet over medium heat. Stir in garlic and cook until it begins to brown, 3 to 5 seconds.
2. 2 Stir in cabbage until coated in oil; cover the wok and cook for 1 minute.
3. 3 Pour in soy sauce; cook and stir for another minute. Increase heat to high and stir in Chinese cooking wine. Cook and stir until cabbage is tender, about 2 minutes more.
4. 4 Serve hot and enjoy!

By iken

Ingredients

• ✓ soy sauce
• honey
• sesame oil
• garlic
• ginger root
• chicken breast

Instructions

1. 1 Gather all ingredients.
2. 2 Combine soy sauce, honey, sesame oil, garlic, and ginger in a small microwave-safe bowl; heat in the microwave on medium power for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling.
3. 3 Place chicken breasts in a shallow dish. Pour soy sauce mixture over top and set aside to marinate for 15 minutes.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Meanwhile, remove chicken from marinade; transfer marinade into a small saucepan and bring to a boil. Reduce heat to low and simmer until thick, about 1 minute. Set aside for basting.
5. 5 Cook chicken on the preheated grill, basting frequently with reserved marinade, until golden brown on all sides and chicken is no longer pink in the center, about 6 to 8 minutes per side. An instant-read meat thermometer inserted into the thickest piece should read at least 160 degrees F (70 degrees C).

By Janet M Leichliter

Ingredients

• ✓ soy sauce
• ✓ soy sauce
• pork belly
• vegetable oil
• rice cooking wine
• rock sugar
• ginger
• spring onion

Instructions

1. 1 Slice pork belly into 2-inch wide strips. Bring a large pot of water to a boil, and stir in pork slices; reduce heat to a simmer, and cook the meat for 10 minutes. Remove from the water and blot dry with paper towels.
2. 2 Heat vegetable oil over medium-high heat in a large wok. Brown pork strips well on all sides. Pork will splatter — use a splatter shield for this step.
3. 3 While pork is browning, mix together light soy sauce, dark soy sauce, rice wine, rock sugar, ginger, and spring onions in a large soup pot or stockpot. Bring the mixture to a boil, stirring to dissolve sugar. Reduce heat to a gentle simmer and lay the pork strips into the liquid. Cover, and simmer until the meat is very tender, 1 1/2 to 2 hours. Add water as needed to keep the liquid from going completely dry.

By Good EatNZ

Ingredients

• ✓ soy sauce
• pork chop
• brown sugar
• lemon juice
• vegetable oil
• ginger
• garlic powder

Instructions

1. 1 Gather all ingredients.
2. 2 Pierce pork chops on both sides with a fork.
3. 3 Whisk soy sauce, brown sugar, lemon juice, oil, ginger, and garlic powder together in a bowl.
4. 4 Reserve about 1/4 cup marinade for basting; pour remaining marinage into a resealable plastic bag. Add pork chops to the bag, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 to 8 hours.
5. 5 When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate. Remove pork chops from marinade and shake off excess. Discard remaining marinade.
6. 6 Cook pork chops on the preheated grill, basting often with the reserved marinade, until no longer pink in the center, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By Ben

Ingredients

• ✓ soy sauce
• oyster sauce
• rice wine
• sugar
• white pepper
• water
• cornstarch

Instructions

1. 1 Mix soy sauce, oyster sauce, rice wine, sugar, and white pepper together in a small saucepan. Cook and stir over medium-low heat until heated through, about 5 minutes.
2. 2 Mix water and cornstarch together in a small bowl. Pour into the saucepan; simmer until sauce thickens, about 5 minutes.

By KerriJ

Ingredients

• ✓ soy sauce
• cream cheese
• crab meat
• scallion
• worcestershire sauce
• cooking spray
• wonton wrapper
• sweet chili sauce

Instructions

1. 1 Combine cream cheese, crab meat, scallions, soy sauce, and Worcestershire sauce in a large bowl; stir until evenly combined. Set filling aside.
2. 2 Preheat an air fryer to 350 degrees F (175 degrees C). Grease the air fryer basket with cooking spray. Fill a small bowl with warm water.
3. 3 Place 12 wonton wrappers on a clean work surface. Spoon 1 teaspoon filling into the center of each wonton wrapper. Dip your index finger into the bowl of warm water and wet around the sides of each wonton wrapper. Crimp wrapper corners upwards to meet in the center to form dumplings.
4. 4 Place dumplings in the prepared basket and mist the tops with cooking spray.
5. 5 Cook dumplings in the preheated air fryer until desired crispness is reached, 8 to 10 minutes. Transfer to a paper towel-lined plate.
6. 6 While the first batch is cooking, assemble dumplings with remaining wonton wrappers and filling.
7. 7 Serve dumplings with sweet chili sauce for dipping.

By Soup Loving Nicole

Ingredients

• ✓ soy sauce
• mung bean vermicelli
• vegetable oil
• ground pork
• sichuan peppercorn
• water
• green onion

Instructions

1. 1 Place vermicelli in a bowl and cover with water; soak for at least 15 minutes. Drain and set aside.
2. 2 Heat vegetable oil in a large frying pan over medium heat until you can feel the heat above the pan. Put in ground pork; cook and stir until browned and crumbly, 5 to 7 minutes. Stir in 2 tablespoons soy sauce. Stir in peppercorn powder until evenly distributed. Add water and bring to a boil.
3. 3 Add drained vermicelli and mix evenly with the pork. Cook until all water has evaporated, about 5 more minutes. Taste and add more soy sauce if not salty enough for you.
4. 4 Transfer to a serving plate and top with green onions.

By Tao,RN

Ingredients

• ✓ soy sauce
• ✓ soy sauce
• halibut
• sea salt
• kosher salt
• ginger
• green onion
• peanut oil
• sesame oil
• cilantro

Instructions

1. 1 Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
2. 2 Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
3. 3 Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
4. 4 Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.

By lenochka

Ingredients

• ✓ soy sauce
• honey
• ketchup
• brown sugar
• rice wine
• hoisin sauce
• red bean curd
• five-spice powder
• pork tenderloin

Instructions

1. 1 Gather all ingredients.
2. 2 Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red bean curd, and five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes.
3. 3 Meanwhile, slice each pork tenderloin lengthwise into 1 ½- to 2-inch-thick strips. Place pork strips in a large, resealable plastic bag.
4. 4 Pour marinade into the bag with the pork. Squeeze air from the bag, seal, and turn the bag a few times until pork is well coated. Marinate in the refrigerator, 2 hours to overnight.
5. 5 When ready to cook, preheat a charcoal grill for medium-high heat and lightly oil the grate.
6. 6 Remove pork from marinade and shake to remove excess liquid. Set aside the remaining marinade for basting.
7. 7 Rake the hot coals into two equal piles on opposite sides of the charcoal grate. Add a small container of water to the grate. Place pork strips in the center of the grate for indirect cooking.
8. 8 Cook pork over indirect heat, turning regularly and basting as desired, until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 30 minutes or longer.
9. 9 Serve hot and enjoy!

By DavidAndrea

Ingredients

• ✓ soy sauce
• vegetable oil
• garlic
• ginger
• pork tenderloin
• green chile pepper
• salt

Instructions

1. 1 Heat 1 tablespoon oil in a wok or large skillet over medium-high heat until smoking; saute garlic and ginger until fragrant, 30 seconds to 1 minute. Add pork to wok; cook and stir until cooked through, 5 to 7 minutes. Transfer pork to a plate.
2. 2 Pour remaining 2 tablespoons oil into the same wok over medium-high heat; saute chile peppers until well-coated with oil and fragrant, about 2 minutes. Add pork to chile peppers and generously season with salt. Cook and stir mixture until peppers are tender, 5 to 7 minutes more. Mix enough soy sauce into pork mixture to add color and taste for desired saltiness.

By Nancy

Ingredients

• ✓ soy sauce
• pork roast
• sherry
• honey
• garlic
• ginger
• cornstarch
• water

Instructions

1. 1 To Marinate: Pierce meaty sides of meat with fork; place roast in a large plastic bag. In a medium bowl combine the soy sauce, sherry, honey, garlic and ginger. Mix well and pour mixture into bag with pork. Press air out of the bag and tie securely. Refrigerate at least 8 hours or overnight, turning bag over occasionally.
2. 2 Preheat oven to 325 degrees F (165 degrees C).
3. 3 Remove roast and marinade from refrigerator. Reserving marinade, remove roast and place in a 9x13 inch baking dish. Roast in the preheated oven for 1 hour. Brush with reserved marinade; cover loosely with foil and roast for an additional 1 1/2 hours (or until the internal temperature has reached 145 degrees F (63 degrees C), brushing several times with marinade.
4. 4 Remove roast from oven and let stand 15 minutes. Combine pan drippings with remaining marinade. In a small bowl combine cornstarch with cold water, mix together and add mixture to marinade. Boil marinade mixture for 4 to 5 minutes, or until mixture thickens. Serve with roast.

By CHRISTYJ

Ingredients

• ✓ soy sauce
• rice vinegar
• sesame oil
• sambal oelek
• sherry
• garlic
• broccoli
• peanut
• green onion

Instructions

1. 1 Whisk soy sauce, rice vinegar, sesame oil, sambal oelek, sherry, and garlic together in a bowl. Pour sauce into a multi-functional pressure cooker (such as Instant Pot). Set a steamer basket on top of the sauce and place broccoli inside the basket. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Lift the steamer basket out and dump broccoli into the sauce below. Stir to coat.
3. 3 Divide broccoli between serving plates and garnish with peanuts and green onions.

By Soup Loving Nicole

Ingredients

• ✓ soy sauce
• ✓ soy sauce
• pork belly
• vegetable oil
• cinnamon stick
• star anise
• rice wine
• white sugar
• garlic
• water

Instructions

1. 1 Bring a pot of water to a boil; add pork belly. Cook until pork belly softens, about 5 minutes. Drain and cool pork until easily handled, 5 to 10 minutes. Cut into 2-inch chunks.
2. 2 Heat vegetable oil in a large pot over medium-low heat. Add cinnamon stick and star anise; fry until fragrant, about 30 seconds. Stir in pork belly, light soy sauce, Shaoxing wine, dark soy sauce, sugar, and garlic. Reduce heat to very low and simmer, stirring occasionally and adding water if sauce reduces too quickly, until pork is tender, about 50 minutes.
3. 3 Increase heat slightly and continue simmering until sauce reduces to a sticky consistency, about 10 minutes. Remove cinnamon stick and star anise; discard.

By ChinaWallace

Ingredients

• ✓ soy sauce
• chicken wing
• white sugar
• rice wine
• chili garlic sauce
• sesame oil
• garlic
• water

Instructions

1. 1 Rinse and pat dry the chicken wings. Whisk together the sugar, soy sauce, rice wine, chili garlic sauce, sesame oil, and garlic in a large bowl, then add the chicken wings and toss to evenly coat.
2. 2 Heat a lightly oiled skillet over medium heat. Stir in the chicken wings, sauce, and water. Cover and cook until the chicken wings are no longer pink at the bone, turning the chicken wings occasionally, about 15 minutes. Remove lid and continue cooking until the sauce has thickened, 5 to 10 minutes.

By lin_honeybear

Ingredients

• ✓ soy sauce
• broccoli floret
• olive oil
• salt
• black pepper
• chile oil
• black vinegar
• sugar

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
2. 2 Toss broccoli with olive oil, salt, and pepper together in a large bowl. Arrange broccoli over the prepared sheet.
3. 3 Bake in the preheated oven until browned, about 20 minutes.
4. 4 Combine chile oil, soy sauce, black vinegar, and sugar in a bowl. Toss with the roasted broccoli.

By MDMONS

Ingredients

• ✓ soy sauce
• hoisin sauce
• sesame oil
• sugar
• garlic
• red pepper flake
• beef flank steak
• peanut oil
• green onion

Instructions

1. 1 Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic, and red pepper flakes in a large bowl. Toss beef with marinade; cover the bowl and refrigerate for 1 hour to overnight.
2. 2 Heat peanut oil in a wok or large, nonstick skillet over high heat. Cook and stir green onions in hot oil for 5 to 10 seconds. Remove beef from marinade and add to green onions in the wok; discard marinade. Cook and stir until beef is no longer pink and begins to brown, about 5 minutes.

By Ang

Ingredients

• ✓ soy sauce
• ✓ soy sauce
• vegetable oil
• ginger root
• pork
• salt
• sugar
• sesame oil
• green onion
• rice wine

Instructions

1. 1 Heat oil in a large skillet or wok over medium-high heat. Fry ginger in hot oil until fragrant, then add pork, soy sauce, dark soy sauce, salt, and sugar. Cook, stirring occasionally, for 10 minutes.
2. 2 Stir in the sesame oil, green onion, and rice wine. Simmer until the pork is tender.

By Jenny Au

Ingredients

• ✓ soy sauce
• rice noodle
• vegetable oil
• garlic
• chili sauce
• salt
• pepper
• green onion

Instructions

1. 1 Fill a large pot with water and bring to a rolling boil; stir in rice noodles and return to a boil. Cook until al dente, 2 to 3 minutes; try not to overcook as they will become mushy. Drain.
2. 2 Heat oil in a large skillet over medium heat. Add garlic and sauté until tender. Stir in noodles; season with soy sauce, chili sauce, salt, and pepper. Sprinkle with chopped green onion.

By Serena Liew

Ingredients

• ✓ soy sauce
• eggplant
• red wine vinegar
• sugar
• green chile pepper
• cornstarch
• chili oil
• salt
• vegetable oil

Instructions

1. 1 Place the eggplant cubes into a large bowl, and sprinkle with salt. Fill with enough water to cover, and let stand for 30 minutes. Rinse well, and drain on paper towels.
2. 2 In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside.
3. 3 Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes. Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately.

By Bonnie

Ingredients

• ✓ soy sauce
• beef top sirloin steak
• white sugar
• cornstarch
• ginger
• vegetable oil
• red onion
• green bell pepper
• tomato

Instructions

1. 1 Slice steak into 1/2-inch thick slices across the grain.
2. 2 Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place steak slices into the marinade, and stir until well-coated.
3. 3 Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat, and cook steak strips in batches in hot oil so as not to crowd the pan. Cook and stir until well-browned, about 3 minutes, and remove steak from the wok to a bowl. Repeat with remaining steak, adding more oil as needed, and set the cooked meat aside.
4. 4 Return cooked steak strips to the hot wok, and stir in onion. Toss steak and onion together until onion begins to soften, about 2 minutes, then stir in green pepper.
5. 5 Cook and stir the mixture until peppers have turned bright green and started to become tender, about 2 minutes more, then add tomatoes.
6. 6 Stir everything together to mix and blend flavors, and serve.

By Kim

Ingredients

• ✓ soy sauce
• rice wine
• brown sugar
• cornstarch
• vegetable oil
• ginger root
• garlic
• beef round steak
• snow pea

Instructions

1. 1 In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
2. 2 Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.

By MARBALET

Ingredients

• ✓ soy sauce
• pork cutlet
• cornstarch
• sesame oil
• cooking spray
• white sugar
• rice vinegar
• ketchup

Instructions

1. 1 Place pork, cornstarch, and sesame oil in a bowl and toss to coat. Let sit for 5 minutes.
2. 2 Meanwhile, preheat the air fryer to 350 degrees F (175 degrees C).
3. 3 Spray the basket of the air fryer with cooking spray. Place pork in the basket of the air fryer and spray top of pork with cooking spray.
4. 4 Cook for 10 minutes. Shake the basket and cook pork until desired crispness, about 10 minutes more.
5. 5 While the pork is cooking, combine sugar, vinegar, ketchup, and soy sauce in a saucepan over medium-high heat. Whisk constantly until sugar is dissolved and mixture comes to a boil. Reduce heat to low and keep sauce warm until ready to use.
6. 6 Transfer pork to a bowl. Pour sauce on top of the pork and toss to coat.

By Soup Loving Nicole

Ingredients

• ✓ soy sauce
• duck egg
• ground pork
• egg
• white sugar
• salt
• black pepper
• milk
• broccoli

Instructions

1. 1 Separate the white of the salted egg from the yolk. Mash the white with a spoon in a small bowl or blend in a food processor. Divide the yolk into four pieces and set aside.
2. 2 In a medium heat-proof bowl, mix together the ground pork, salty egg white, regular egg, soy sauce, sugar, salt, pepper and milk using your hands. The milk will make the texture smoother. Let stand for 15 minutes to marinate. In Chinese cooking, this is the best time to prepare the rest of the dishes for the meal and begin cooking rice.
3. 3 Take the pieces of salted egg yolk and push them into the pork. Smooth the top of the pork until it is flat and even. Arrange broccoli florets around the outer edge of the meat.
4. 4 Place the bowl in a steamer or in a large pot with a couple inches of water in it. Set over medium-low heat. Steam until the meat is browned throughout, about 30 minutes. Serve with rice. The yolk is the most coveted part of the dish. Ration it carefully! It is very salty, so it is best to eat the yolk a tid bit at a time with a larger bite of meat, mixed with a mouthful of rice.

By Melody Yeung

Ingredients

• ✓ soy sauce
• hoisin sauce
• cranberry sauce
• white wine
• honey
• red food coloring
• garlic salt
• five-spice powder
• pork sparerib
• water

Instructions

1. 1 In a large bowl, blend hoisin sauce, cranberry sauce, soy sauce, white wine, honey, and red food coloring. Mix in garlic salt and Chinese five-spice powder. Place ribs in the mixture. Cover, and marinate in the refrigerator at least 1 hour.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Place water in the bottom of a large roasting pan. Arrange ribs on the pan rack, and cook 30 minutes in the preheated oven. Cover with remaining sauce mixture, and continue cooking 30 minutes or until it has an internal temperature of 160 degrees F (70 degrees C).

By JRIVIERA77

Ingredients

• ✓ soy sauce
• egg
• water
• butter
• vegetable oil
• onion
• white rice
• chicken
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Beat egg and water together in small bowl. Melt butter in a large skillet or wok over medium-low heat; add egg and cook without stirring, 1 to 2 minutes. Remove egg from skillet and cut into shreds; set aside.
3. 3 Heat oil in the same skillet. Add onion; cook and stir until soft, about 3 minutes. Stir in rice, chicken, soy sauce, and pepper. Cook and stir for about 5 minutes; stir in shredded egg. Serve hot.

By LISA TOURVILLE

Ingredients

• ✓ soy sauce
• sesame oil
• brown sugar
• garlic
• red onion
• black pepper
• red pepper flake
• sesame seed
• leek
• carrot
• beef round steak

Instructions

1. 1 In a large bowl, mix together the soy sauce, sesame oil, brown sugar, garlic, and red onion. Stir in the black pepper, red pepper flakes, sesame seeds, leeks and carrot. Mix in the meat by hand to ensure even coating. Cover and let marinate for at least 2 hours or overnight.
2. 2 Brush the bottom half of a wok with cooking oil, and heat over medium-high heat. Put in all of the meat and marinade at once, and cook stirring constantly. The meat will be cooked after just a few minutes. Remove from heat and serve with rice or noodles. For Korean-style fire meat, roll the meat mixture up in a leaf of red lettuce.

By SONNYCHIBA

Ingredients

• ✓ soy sauce
• green onion
• egg
• bean sprout
• peanut oil
• mushroom
• cornstarch
• chicken broth
• beef broth

Instructions

1. 1 Thinly slice green onion, and reserve 1 tablespoon of the top for garnish. Stir the remaining onion into the egg along with the bean sprouts and 1 tablespoon of soy sauce.
2. 2 Heat 1 tablespoon of peanut oil in a large nonstick skillet over medium-high heat until hot. For each pancake, drop 1/4 cup of egg mixture into the hot oil. Cook until the bottoms are set, 1 to 2 minutes, then turn over and continue cooking for another 1 to 2 minutes until cooked through. Transfer to a warm serving plate while you make the remaining pancakes.
3. 3 Heat the remaining 1 tablespoon of peanut oil in the skillet and cook the mushrooms with the remaining 2 tablespoons of soy sauce until the mushrooms are soft, about 3 minutes. Dissolve the cornstarch in the broth, stir into the mushrooms, and cook until thickened. To serve, pour the sauce over the egg foo yung pancakes, and sprinkle with the reserved onion.

By dakota kelly

Ingredients

• ✓ soy sauce
• ✓ soy sauce
• sesame oil
• onion
• chicken
• carrot
• celery
• red bell pepper
• pea pod
• green bell pepper
• white rice
• egg

Instructions

1. 1 Heat sesame oil in a large skillet over medium heat. Add onion and sauté until soft. Add cooked chicken and 2 tablespoons soy sauce; stir-fry for 5 to 6 minutes.
2. 2 Stir in carrots, celery, red bell pepper, pea pods, and green bell pepper; stir-fry for 5 minutes. Mix in cooked rice until thoroughly combined.
3. 3 Stir in scrambled eggs and 1/3 cup soy sauce; cook until heated through and serve hot.

By Sara

Ingredients

• ✓ soy sauce
• sesame oil
• ginger
• garlic
• pork tenderloin
• vegetable oil
• napa cabbage
• carrot
• salt
• black pepper

Instructions

1. 1 Mix soy sauce, sesame oil, ginger, and garlic in a bowl until marinade is smooth; pour into a resealable plastic bag. Add pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 1 hour to overnight.
2. 2 Heat vegetable oil in a wok or large skillet over medium heat. Add cabbage and carrot; cook and stir for 1 to 2 minutes. Push cabbage mixture aside and add pork with marinade to middle of the skillet. Cook and stir until pork is cooked through, 3 to 4 minutes. Draw cabbage into the center of the skillet; cook and stir for 1 to 2 minutes. Season with salt and pepper.

By JLC