Verdict: Win

I really liked this dish! I cheated and used ground pork instead of pork tenderloin just because it was in my fridge. It was still pretty good, but next time I definitely want to try cooking with the pork tenderloin, and am going to use dark soy sauce and add some more cornstarch to the actual sauce. It was a quick dish and finally a way that I could eat some vegetables. I like this the best with a touch of Sriracha sauce.

Stir Fried Pork And Cabbage With Black Bean Sauce from Serious Eats
Yield: Serves 4

1 pound pork tenderloin, sliced into 1/4-inch strips
1 tablespoon ginger, minced
2 large cloves garlic, minced (about 1 tablespoon)
1 1/2 tablespoons light (regular) soy sauce, divided
1/2 tablespoon dark soy sauce
2 tablespoons rice wine, divided
2 teaspoons brown sugar
1 tablespoon cornstarch, divided
2 teaspoons rice wine vinegar
2 tablespoons fermented black soy beans
1/2 head Napa cabbage, sliced 1/4 inch thick (about 3 quarts)
4 tablespoons oil, divided

Toss pork in a bowl with ginger, garlic, 1/2 tablespoon light soy sauce, dark soy sauce, 1 tablespoon rice wine, brown sugar, and 2 teaspoons cornstarch. Let sit while preparing remaining ingredients. In small bowl combine remaining soy sauce, rice wine, and cornstarch with vinegar and fermented black beans. Stir to completely dissolve cornstarch.

Heat 2 tablespoons oil in wok or large skillet over high heat until smoking. Add pork and stir fry until almost fully cooked through, 2 to 3 minutes. Stir frequently to prevent sticking. Transfer pork to plate and return wok to high heat. Add remaining oil.

When wok smokes again, add cabbage, tossing to coat with oil. When cabbage has just started to wilt and become crispy on edges (about 1 minute) return pork to wok along with reserved black bean sauce. Stir fry until cabbage is just tender and pork is cooked through, another 2-3 minutes. Salt to taste before transferring to a bowl or platter. Serve with rice and a drizzle of Sriracha.


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