Pork & Cabbage Stir Up

Ok. By now it's become clear that I'm on a cabbage oddyesy. Tonight is Ginger pork meat balls with stir fryed cabbage.

Ingredence:

500g Minced pork.

1/4 cabbage.

400g Champinong mushrooms.

1/2 green capsicum.

1 cup of chopped spring onions.

2x2x5cm peice of fresh ginger.

4 cloves of garlic.

2 table spoons of bread crumbs.

2 table spoons of fish sauce.

1 finley choped red chilli. (Optional).

1&1/2 table spoons of ket chap mannis. (It's a kind of soy sauce).

Method:

Finley chop the ginger, garlic, chilli, and spring onions. Add this to the pork along with the bread crumbs, and 1 table spoon of ket chap mannis. Mix the whole lot together. Give it a squeeze to test for stickyness. If you form a small amount into a ball, it should hold together nicely. If it falls apart just add more bread crumbs.

Dice the capsicum, Very finley slice the cabbage. Set aside.

On a slow hot plate or thick pan, cook small roled balls of pork untill golden brown all over. Set aside.

Heat your wok untill it's smokeing hot. In a little oil flash fry the cabbage, capsicum, and mushrooms for about 50 seconds. Now add the meat balls and give it another 30 seconds to warm them through. Sprinkle over the remaining ket chap manis and serve promptly. Drink beer with this one.