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Chinese Cabbage Stir-Fry with Rice Noodles, Pork, and Cilantro

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A heady blend of ginger, garlic, scallions, cilantro, and hot sauce infuses chopped Chinese cabbage and rice noodles. The cabbage is seared until just golden and wilted. Ground pork and a squeeze of lime add dimension to this Asian-inspired dish.

Source: Martha Stewart Living, January 2010
Servings

Ingredients

Directions

Cook's Notes

There are many varieties of Chinese cabbage. Look for a head that has sturdy ribs and leaves, which will stand up well to high heat.

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  • Lobelia
    13 MAR, 2010
    This is an easy, delicious recipe. No need for take out after tasting this. The ratio of the ingredients is perfect. If you find that too much of the liquid has evaporated, just add a couple tablespoons of the pasta liquid - I did
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