Pork, Chinese Cabbage and Cellophane Noodle Stir-fry

• 1/4 a head Chinese cabbage
• 200 grams Thinly sliced pork belly (or chunks)
• 2 tsp of each (Sake and soy sauce) for pre-seasoning
• 100 grams Cellophane noodles
• 1 Vegetable oil
• 1 tbsp Sugar
• 1 tbsp Sake
• 2 tbsp Soy sauce
• 2 tbsp Oyster sauce
• 1/2 tsp Chinese chicken stock powder
• 2 tbsp Water
• 1 pinch Salt and pepper

1. Cut the cabbage into 1 cm strips, cut the pork into bite-sized pieces, and marinate the pork in the sake and soy sauce mixture.
2. Put the cellophane noodles into water until a little bit more tender (but still hard in the center) and use kitchen scissors to cut into easy-to-eat lengths.
3. Heat the oil over high heat and cook the pork.
4. When the pork changes color, add the cabbage and fry until the core has turned transparent.
5. Add the cellophane noodles and the seasonings.
6. Cook until the noodles absorb about half of the liquid, and enjoy!
7. It's also good with regular cabbage!.

head chinese cabbage, pork belly, soy sauce, noodles, vegetable oil, sugar, sake, soy sauce, oyster sauce, water, salt

Taken from cookpad.com/us/recipes/156273-pork-chinese-cabbage-and-cellophane-noodle-stir-fry (may not work)