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3
out of 5
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a little more finesse,
November 10, 2007
By HeidiVernon
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"This dish is a classic that I made often when I was living in China this past winter and spring (2007). A major addition that really adds to the dish is chopped water chestnuts in the pork mixture. I got them fresh in my local market already peeled but you can use canned ones (about 6-8 chopped). I added large soaked black mushrooms to the cabbage (not spinach) and cooked them as well with the meat and vegetable. A little Sezchuan hot paste from a jar is also a good idea."
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25 of 35 people found this review helpful.
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