Mystery Box Challenge - Cabbage

Training: Run 5km

So as you know, the first ingredient randomly selected from the Mystery Box was cabbage.

I must admit that when I drew cabbage out of the Mystery Box I was a little stumped. Sure it makes a regular appearance in coleslaw and sauerkraut, but neither of those dishes appealed to me for dinner.

I spent a little time researching and came across a recipe for Mu Shu Pork, a stir fried dish from Northern China comprising cabbage and pork, traditionally served stuffed in wheat flour pancakes.

I was running a little low on time, so opted to serve the Mu Shu Pork without the pancakes. I was also out of some of the required ingredients, so replaced them with ingredients I had on hand.

This was actually a quick and easy weeknight dish to make, although I am not sure how 'traditional' the finished product was.

The cabbage added volume to the dish, without overpowering it, always a bonus! I liked that it remained a little crunchy too.

Mu Shu Pork (this made about 3 servings, although it would go a lot further if you were to serve it on rice or with the pancakes).

Ingredients
- 300g pork loin, sliced thinly
- 2 tbs tamari (in place of soy sauce)
- 1 tbs macadamia oil (in place of sesame oil)
- 1 tsp cornflour (in place of cornstarch)
- 1/4 cabbage, shredded
- 3 spring onions (sliced on the diagonal)
- 6 mushrooms (sliced)
- 1/2 head broccoli (cut into florets)
- Handful of bean sprouts
- 2 eggs (beaten)

Method
- Combine the tamari, oil and cornflour, and marinade pork for 1 hour.
- Heat a non stick wok and add eggs. Cook through, stirring, then remove.
- Add the cabbage, half the spring onions and broccoli, and cook until the cabbage has wilted but is still a little crunchy. Remove.
- Add the remaining onions and pork and cook through.
- Return the cabbage mix and eggs to work with the pork. Add the mushrooms and beansprouts and heat through.
- Divide among dishes and serve.


Happy baking :)