1 lb. Chinese cabbage
3 slices ginger
4 oz. lean pork
1 tbsp. oil

MARINADE:

1 tsp. light soy sauce
1/2 tsp. sugar
1 tsp. cornflour
1/2 tsp. wine
2 tbsp. water
1 tbsp. oil
1/4 tsp. pepper

SEASONING:

1 tsp. wine
6 c. water
2 tsp. salt
1/2 tsp. sesame oil

Chop the vegetable into large chunks. Mash the ginger.

Mix ingredients for marinade. Slice the pork and place in marinade. Marinate for 20 minutes. Then blanch pork.

Heat 1 tablespoon oil in a deep saucepan and saute the ginger and cabbage until aromatic. Sizzle wine in saucepan with ginger and cabbage then pour in the water to bring to a boil. Lower the heat to simmer for 10 minutes then add the pork and remaining seasonings to cook for another 5 minutes and serve.