Fitz’s Cantonese Corned Beef & Cabbage

Fitz’s Cantonese Corned Beef & Cabbage

This is a deep cut from MEF in 1987. Might be the first Irish-Chinese fusion recipe on record.
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Course: Main Course
Cuisine: Cantonese, Chinese
Year: 1987
Servings: 1 serving


  • carrot
  • onions
  • potato (peeled and sliced)
  • cabbage
  • 1 fork garlic
  • 5 ounces corned beef (julienne)
  • 1/4 scoop Chinese hot mustard
  • 1 teaspoon soy sauce
  • 1 dash sesame
  • sugar


  • Stir fry carrots, onions, potatoes, cabbage. Remove from wok.
  • Add garlic and corned beef. Stir fry then add back veggies.
  • Add sauce.
  • Serve on (rice) donut.

4 thoughts on “Fitz’s Cantonese Corned Beef & Cabbage

  1. Evil Jungle Prince was always my favorite. Will we see that anytime? Starting g to cook again, and would love to try that one out. Thanks for what you’re doing, I never thought I’d see these wonders of cooking again

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