Shorten the time without boiling in a frying pan! Boiled pork and Chinese cabbage in cream

Shorter and easier without boiling! This is a recipe for "simmered pork and Chinese cabbage in cream" made in a frying pan. It's not as heavy as a cream stew, and it's perfect for cool early autumn.

Boiled pork and Chinese cabbage in cream

Ingredients (for 4-5 people)

Chinese cabbage 1/4 share pork shredded or rose 200g (7.05oz)
1 pack of shimeji mushrooms 1 tablespoon of garlic and 1 tablespoon of olive oil
3 tablespoons of cake flour
Milk 500ml (16.91us fl oz)
2 consomme cubes

* Use a large frying pan with a diameter of about 30 cm.

How to make

Cut Chinese cabbage and pork into easy-to-eat sizes. Shimeji mushrooms are removed and loosened. Garlic is finely chopped.


Heat olive oil in a frying pan and add garlic.


When the aroma of garlic comes out, add Chinese cabbage and fry.


When the leaves are tender, add pork and shimeji mushrooms and fry while removing the water from the Chinese cabbage.


When the color of the pork changes, add the cake flour and mix it so that it blends well with the ingredients.


When the powder is gone, add milk little by little and dissolve the consomme.


When the milk is fluffy, reduce the heat to low and simmer lightly for 2 to 3 minutes to turn off the heat.


Serve in a bowl and sprinkle with black pepper or parmesan cheese if you like.

What's the taste?

Milk gently wraps the sweetness of Chinese cabbage and the umami of meat, giving it a gentle yet rich taste. It's not as heavy as a cream stew, and it's perfect for cool early autumn. The texture contrast between the thick soup and the crispy Chinese cabbage is also vivid.


Sprinkle black pepper for a spicy spiciness, and sprinkle Parmesan cheese for a richer taste. It is a menu that you can make plenty and enjoy the taste change arrangement!