Back to Recipes
Pickled Cabbage Stewed with Vermicelli
Tangy Northeast-style pickled cabbage, fatty pork slices, and slippery glass vermicelli stew together into the quintessential Dongbei winter warmer. Sour, savory, and soulful, best enjoyed piping hot in cold months.
Instructions
- 1
Heat oil in a wok, add the pork slices and stir-fry until they change color.
- 2
Add the sliced green onions and ginger, soy sauce, and continue stir-frying.
- 3
Add the pickled vegetables and stir-fry until fragrant.
- 4
Add enough water, put in the vermicelli, and bring to a boil.
- 5
Reduce to low-medium heat and simmer until the vermicelli is soft and tender, then cook until the sauce is nearly dry.
- 6
Finished product image.
Video Sharing
Share your cooking video with others
No videos yet. Be the first to share!
Ingredients
Main Ingredients
- Northeastern Chinese pickled cabbage400g
- Pork1 piece
- Vermicellito taste
Seasonings
- light soy sauce1 匙
Auxiliary Ingredients
- slices of green onion and gingera pinch