Ingredients
Meat
2 lbs. pork loin, trim fat, cut thin, bite-size strips
1 T. cornstarch
1 T. sesame oil
1 T. dry sherry or rice wine
4 T. Chinese pickled mustard greens (essential, do NOT omit)
Veggies
1 C. slivered onion
4 scallions, sliced
three cups standard/American cabbage, 1" pieces
Sauce
3 T. soy sauce
1 T. sesame oil
1/3 C. water
1/4 C. oyster sauce
8 cloves garlic
2" peeled ginger root
oil for stir-frying
Preparation
chop the garlic and ginger in a food processor until minced fine (or by hand).
Mix the meat ingredients together along with 2 T. of the ginger-garlic mixture. Set it aside. (Pickled mustard greens are a common ingredient at Asian grocery stores.)
Heat the wok, or a large fry-pan over medium-high heat. Swirl in 1 T. of oil. Fry 1/3 of the meat mixture until almost done. Remove it, and repeat the process for the rest of the meat, using 1/3 each time. Set all the meat aside.
Swirl a bit more oil in the pan, add the veggies and the rest of the ginger/garlic mixture. Fry the veggies fast and hot until they just start to wilt/color.
Next, add the sauce ingredients and the meat. Bring to a boil. Cook for 2-3 minutes and it’s done.
Serve over basmati rice or rice noodles. You can punch up the heat quotient with some cayenne pepper and/or using chili oil for some of the frying (make sure your fan is on…yowch!) Don’t use a chili-type sauce - the vinegar will ruin the flavors.
