Champon

Thinly slice the pork, pat the shrimp, squid and scallops completely dry, and chop the cabbage, julienne the carrot, and slice the onion and shiitake. Have everything cut and dry before you start, since the stir-fry moves fast once it begins.

• 0 (prep only) pork
• 0 (prep only) shrimp
• 0 (prep only) squid
• 0 (prep only) scallops
• 0 (prep only) cabbage
• 0 (prep only) carrot
• 0 (prep only) onion
• 0 (prep only) shiitake mushrooms

✅ C'est prêt quand : all ingredients are sliced and dried, ready to cook

Heat the lard in a large, heavy pot or wok over high heat, add the garlic and pork, and stir-fry about 2 minutes until no pink remains. Add the cabbage, carrot, onion and shiitake and stir-fry 2–3 minutes more, until just starting to soften but still a little crisp.

• 2 tbsp lard or oil
• 2 cloves garlic
• 200 g pork
• 200 g cabbage
• 1 carrot
• 1 onion
• 4 shiitake mushrooms

✅ C'est prêt quand : pork is cooked through and vegetables are slightly softened but still crisp