Pork and Cabbage Stir Fry

Ingredients

• 4 oz pork tenderloin (, thinly sliced (or other lean cuts))
• 2 teaspoons Shaoxing wine
• 1/4 teaspoon grated ginger
• 1 teaspoon dark soy sauce
• 1 teaspoon cornstarch
• 1 tablespoon light soy sauce
• 1/2 teaspoon dark soy sauce
• 1/2 teaspoon sugar
• 1 teaspoon cornstarch
• 2 tablespoons peanut oil (, divided (or vegetable oil))
• 2 cloves garlic (, sliced)
• 1/2 thumb ginger (, julienned)
• 1/4 head (12 oz) regular cabbage (or 1/2 head Taiwanese flat cabbage)

Steps

1. 1

   Add the pork and the rest of the marinating ingredients into a medium-size bowl. Mix thoroughly with your hands to coat evenly. Let marinate for 10 to 15 minutes while preparing the rest of the ingredients.

2. 2

   Mix the sauce ingredients together in a small bowl.

3. 3

   Add the 1 teaspoon cornstarch into a small bowl with 1 tablespoon of water. Stir to mix well.

4. 4

   Heat 1 tablespoon of the oil in a large skillet or wok over medium high heat until hot. Add the pork with minimal overlapping. Let cook for 1 minute without touching, or until the bottom is lightly charred. Flip to cook the other side until the pork is just cooked through. Transfer to a plate and set aside.

5. 5

   Add the remaining 1 tablespoon of oil, garlic and ginger. Stir a few times to release the fragrance.

6. 6

   Add the cabbage. Stir and cook until the cabbage just begins to turn tender, 3 minutes or so. If the cabbage starts to char too quickly, turn to medium heat.

7. 7

   Pour in the sauce and stir a few times to mix well. Add back the pork. Stir to mix everything together. Stir the cornstarch slurry again and pour into the pan. Cook and stir until the sauce thickens.

8. 8

   Turn to low heat and carefully try the cabbage. Adjust seasoning by adding a pinch of salt if needed. Transfer everything to a plate and serve hot as a main dish.