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.Print Pin Rate
Servings: 1 serving
- potato (peeled and sliced)
- 1 fork garlic
- 5 ounces corned beef (julienne)
- 1/4 scoop chinese hot mustard
- 1 teaspoon soy sauce
- 1 dash sesame
- 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.