Pork and Cabbage Rice Rolls Stir-Fry...

I find I am easily seduced by ultra fresh rice rolls at Asian supermarkets. It doesn't matter what I plan to make for dinner that night, if I come across packages of soft and warm-to-the-touch rice rolls I'm sold. You can get this dim sum favourite plain or with dried shrimps and green onions in them, and both taste equally delicious steamed or stir-fried until hot and served with a little drizzled soy sauce. To make it a hearty dish for the family, cook it in a stir-fry by throwing in your favourite meats and vegetables or whatever you have on hand. Leftovers are perfect for this! Tonight, it's pork and cabbage, or try it with beef, broccoli and bean sprouts! Skies the limit!

Pork and Cabbage Rice Rolls Stir-Fry
Makes 6 servings

2 Tbsp. cooking oil, divided

1 clove garlic, minced
1/2 lb. lean ground pork or thinly sliced pork, marinated in 1 tsp. soy sauce for 15 minutes
1/4 small cabbage, thinly sliced

2 Tbsp. Chinese cooking wine
2 packages (550 g) fresh rice rolls (in or near the refrigerated section of an Asian supermarket- if super fresh you can find them on a table nearby)

2 green onions
1 Tbsp. dark mushroom soy sauce
2 Tbsp. soy sauce

Heat 1 Tbsp. oil in your skillet or wok on medium-high and sauté the pork in garlic (breaking up the pieces if using ground pork), until partially cooked through. Add the cabbage and stir-fry for one minute. Then add wine and continue to stir-fry until the wine has evaporated and the pork and cabbage are cooked. Remove onto plate.

Slice the rice noodles and green onions into 1-1/2 inches. Stir-fry with remaining 1 Tbsp. oil in same skillet for two minutes. Add 2 Tbsp. water to steam and soften the noodles. Stir, add another 2 Tbsp. water and cook until the noodles feel slightly soft to the touch. 

Return the meat mixture back and toss with both soy sauces until heated through; taste to adjust seasoning if required. Serve with hot sauce at the table.

A simple but satisfying noodle dish served with stir-fried Chinese yu choy greens with oyster sauce and a bowl of last night's nourishing winter melon soup. Comfort food for a cold cold night!