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Pork and Cabbage Stir Fry with Shio Koji

Pork and Cabbage stir Fry with Shiokoji

This is one of my favorite ways to use shio koji. The meat can be chicken, beef or even shirmp but I like the combination of pork, cabbage and onion. Incredibly simple and tasty with just three ingredients - plus shio koji!

Yield: 2 servings


  • 5oz/150g pork cut of your choice (loin, butt, or belly) ..... cut into 1/4 inch strips
  • 5 teaspoons and more shio koji
  • 5oz/150g cabbage ..... cut into bit size
  • 1/4 onion ..... thinly sliced
  • 1 garlic clove ..... minced
  • 1 tablespoon oil
  • black pepper
Pork and Cabbage stir Fry with Shiokoji

Cooking Directions

  1. In a bowl, mix the pork slices and 5 teaspoons of shio koji and massage the meat with your hand for a minute. Let the meat maritate like that for 30 min up to 1 hour.

    Pork and Cabbage stir Fry with Shiokoji


  2. In a wok or large fry pan, heat oil at medium high heat.

  3. Add onion and garlic in a pan and cook for 1 minute without burning the garlic.

  4. Add pork and cook for another 2 minutes until the color of meat turns white.

  5. Add cabbage and cook for 2 - 3 minutes until the cabbage is wilted and the meat is cooked through.

  6. Taste and add more shio koji 1 teaspoon at a time if you like.

  7. Finish with some black pepper.

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