Spicy Stir-Fried Pork With Cabbage
This dish is a quick stir-fry made with boneless pork and fresh green cabbage. The rest of the ingredients are relatively standard pantry items, so it's a good choice for a last minute dinner that will have you in and out of the kitchen in no time. The quick ten-minute cornstarch marinade for the pork imparts a little extra flavor and seals in the juices of the meat.
- 1 lb boneless pork loin chops, trimmed of fat and cut into strips
- 2 teaspoons cornstarch
- 3 teaspoon soy sauce, divided
- 2 teaspoons Chinese rice wine or dry sherry
- Freshly ground black pepper
- 3 tablespoons ketchup
- 1 teaspoon sriracha, chili garlic sauce or Tabasco (use more or less to taste)
- 1 tablespoon sugar
- 1/2 cup diced tomatoes
- 1 tablespoon vegetable oil
- 1/2 teaspoon toasted sesame oil
- 3 garlic cloves, very finely chopped
- 1/2 red bell pepper, diced
- 1 small head green cabbage, chopped (approximately 6 cups)
- 5 or 6 scallions, sliced
Whisk together the cornstarch, 1 teaspoon of the soy sauce and Chinese rice wine in a small bowl. Add the pork, season with a few grinds of black pepper and toss to coat evenly with the cornstarch mixture. Allow to marinate for 10 to 15 minutes.
In a separate bowl, whisk together the ketchup, sriracha, remaining soy sauce and sugar. Stir in the diced tomatoes and set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the pork, red bell pepper and garlic. Stir fry for about 2 minutes or until the pork is lightly seared. Transfer to a plate and cover to keep warm.
Add the cabbage to the wok and cook for 2 to 3 minutes until color brightens and cabbage is crisp-tender. Depending on the size of your wok or skillet, it may be best to cook the cabbage in two batches to avoid overcrowding and "sweating" the cabbage.
Add the ketchup-tomato mixture and cook, tossing the cabbage with the sauce for 1 minute. Return the pork mixture to the pan along with the scallions. Combine well and cook for 1 to 2 minutes longer.
Serve over steamed white or brown rice.
Makes 4 servings
How much hot sauce you use depends not only on your personal taste, but on what type of sauce you are using. We generally prefer sriracha and use about 1-1/2 teaspoons in the sauce for this dish.