Quick GF vaguely Asian pasta with pork and cabbage

A bowl of fusilli tossed with steam-fried veggies and pork, topped with toasted black sesame seeds and nori strips

This is another in the recent series of thrown-together quick meals, which will probably be a continuing trend here. 😉

With what we had on hand, I decided to put together a quick one-dish vaguely Asian pasta meal last week. Normally, I would use longer noodles, but GF fusilli looked like a good texture option to go with the diced cooked pork I wanted to use. It would be good with pretty much any meat or some tofu pieces, but I got a bag of frozen already-cooked pork half-price at our local Iceland. 🙂 I’ve bought it before, and it’s not bad stuff. I put some out on a plate to thaw beforehand.

A bag of frozen diced pork, behind a plate with half the contents set out to thaw

Quick GF vaguely Asian pasta with pork and cabbage

  • 1/2 – 1 lb. (200-500g) meat of your choice, quickly stir-fried (or pre-cooked)
  • 2 tbsp. peanut oil
  • About a quart/litre of shredded cabbage
  • A couple of julienned carrots
  • A medium onion, halved and sliced
  • A couple of dried shiitake/Chinese black mushrooms (same thing), soaked for about half an hour in hot water, stem side down — or a few fresh mushrooms of some type
  • 1/2 lb. (250g) GF pasta, cooked with a little salt in the water
  • Seasonings: listed below

Shred and slice the veggies, and put the pasta water on. Squeeze out the soaked dried mushrooms, if you’re using them, before slicing them; save the liquid.

Prepared veggies

If you’re starting out with raw meat, cut it into bite-sized strips and let it sit with a little salt and pepper for a few minutes, then stir-fry it in the oil and set it aside.

Add a little more oil to the pan if you need to, and steam-fry the cabbage and carrots. Use the mushroom soaking liquid for extra flavor if you’ve got it; if not, water will do.

A pan of cabbage, onion, and carrot, just starting to turn translucent

It's starting to turn translucent, so time to add the seasonings!

When the cabbage and onion start to wilt and turn translucent, add the seasonings and sliced dried mushroom.

  • About a tbsp. each of minced ginger and garlic
  • 3 tbsp. GF soy sauce
  • 2 tbsp. mirin (optional) — if not, use 1/2 – 1 tsp. sugar
  • 2 tbsp. sake, Shaoxing wine, or dry sherry
  • 1/4 tsp. coarsely ground pepper
  • 1/4 – 1/2 tsp. crushed red pepper
  • 1 tbsp. oyster sauce (optional — I had a little in a bottle to use up!)
  • For later: About 2 tsp. sesame oil, and a little chili oil (I used S&B La-Yu, which also has sesame flavor)

Continue to steam-fry for a few minutes, until the veggies are the texture you want them. If you’re using fresh mushroom, add them the last few minutes, while the lid is off to let most of the liquid evaporate. White cabbage is pretty forgiving with cooking time, so it probably won’t go too soft with a couple extra minutes.

The pan of veggies, almost done, with a little liquid still to evaporate off

This needs a little more of the liquid evaporated off, or the GF pasta will get soggy

At this point, add the meat back in to heat through for a couple of minutes. Adjust seasoning, as required.  When the meat and veggies are done, stir in the hot pasta and the sesame and chili oils.

A sprinkle of chopped cilantro would be great to garnish, but I didn’t have any. So, I used some scissored-into-strips toasted nori for flavor and color, along with the toasted black sesame seeds. It turned out really tasty.

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2 responses to “Quick GF vaguely Asian pasta with pork and cabbage

  1. Your process photography is great! Do you have a handy helper so you can arrange things just so, or do you cook everything twice to capture the perfect shot?

    • Ha, thanks! It must be improving with practice.

      Actually, I just keep my point-and-click on the counter and hope too much food doesn’t get splashed on it. And take 5 or 6 shots, and hope one of them turns out OK. 🙂

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