Cut the pork rump into one cm thick slices and these in turn into narrow strips.
Mix the cornflour, garam, sherry masala and egg white. Mix with the meat and marinate until further use, but not longer than thirty minutes.
In the meantime, prepare the Chinese cabbage (prepare ready to cook, e.g. peel, remove woody parts and dirt), cut in half and remove the stem. Cut the vegetables into one cm wide strips. Prepare shiitake mushrooms or champignons (ready to cook, e.g. peel, remove woody parts and dirt) and halve or quarter according to size.
Heat the wok with oil. Later heat a little bit of oil and roast Chinese cabbage and mushrooms in it until the cabbage has collapsed a little bit. Add vinegar and soy sauce, mix well and season with salt. Remove the vegetables from the wok and keep warm. Wipe the wok with kitchen roll.
Immediately before serving, fry the strips of meat in the remaining oil in portions for seconds. Mix the meat with the vegetables and season with soy sauce to taste.
Tip:
This crunchy vegetable-meat dish goes well with black sticky rice. This unpolished, very spicy special rice from Thailand or Japan is available in well-stocked specialty stores.
Prepare according to package directions.
Tip & Trick:
Shiitake mushrooms Shiitake are Asian tree mushrooms with a slightly smoky fragrance. S
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