Need Help?
1-800-111-2222
info@foodsnots.com
Need Help:
Search
Pork

Shanghai Stir Fried Pork with Cabbage

This recipe from the famed restaurateur Cecilia Chiang combines thinly sliced pork loin, smoky shiitakes, and nutty cabbage with a tangy soy-and-sherry mixture for a quick and simple stir-fry.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 1 pound boneless center-cut pork loin roast, trimmed
  • 8 dried whole shiitake mushrooms (about 1/3 cup)
  • 1 1/2 tablespoons dry sherry
  • 1/4 cup peanut oil, divided
  • 1 tablespoon soy sauce
  • 2 teaspoons cornstarch
  • 1/4 teaspoon ground white pepper
  • 1 teaspoon kosher salt
  • 1 small head napa cabbage (about 1 pound), cored and thinly sliced (about 6 cups), divided
  • cooked white rice and chile sauce, for serving (optional)

Directions

  1. Cover and freeze pork until firm, 15 to 20 minutes. Place mushrooms in a microwavable bowl; add hot water to cover, and drape a paper towel over bowl. Microwave on high for 3 minutes. Remove bowl from microwave; let stand until mushrooms soften, about 15 minutes. Discard paper towel; drain mushrooms, squeezing to remove excess water. Cut off and discard stems; slice caps into 1/4-inch-thick slices.
  2. Slice pork crosswise into 1/4-inch pieces. Stack slices; cut into 1/4-inch-wide strips. Transfer strips to a bowl. Add sherry, 1 tablespoon peanut oil, soy sauce, cornstarch, and white pepper; toss to coat.
  3. Heat a large skillet or wok over high. Add 1 1/2 tablespoons peanut oil, and heat until oil just begins to smoke. Add pork; cook over high, stirring constantly, until pork is lightly browned but still pink in spots (pork will not be fully cooked); transfer to a plate. Add salt and remaining 1 1/2 tablespoons peanut oil to skillet; swirl to combine. Heat until oil shimmers, about 10 seconds. Add mushroom caps and half of the cabbage (about 3 cups), and cook, stirring constantly, until cabbage is just wilted, about 1 minute. Add remaining cabbage, and cook until crisp-tender, about 1 minute and 30 seconds. Return pork to skillet; cook until pork is cooked through, about 1 minute. Serve immediately with cooked rice and chile sauce, if using.