Shanghai Stir-Fried Pork with Cabbage

by Monica Bennion on January 11, 2012

This recipe of spicy pork and earthy mushrooms will pair nicely with our 2009 J&S Reserve Syrah.

2 tsp cornstarch
1/4 tsp freshly ground white pepper
Kosher salt
8 dried shiitake mushrooms
1 tbsp soy sauce
1 1/2 tbsp dry sherry
3/4 lb boneless pork loin, trimmed of fat
1/4 peanut oil
1 lb napa cabbage – halved lengthwise, cored and thinly sliced crosswise
Cooked rice and Chinese chile sauce for serving

Freeze the pork for 15 minutes.  Meanwhile, in a microwave-safe bowl, cover the shiitake mushrooms with hot water and a paper towel.  Microwave at high power for 3 minutes.  Let the shiitake stand until softened, about 15 minutes.  Drain and press out the water.  Cut off and discard the stems.  Thinly slice the caps.

Slice the pork 1/4 inch thick.  Stack the slices and cut them into 1/4 inch wide strips.  Transfer the pork to a medium bowl and toss with the cornstarch, sherry, soy sauce, white pepper and 1 tbsp of the oil.

Heat a large skillet until almost smoking.  Ass 1 1/2 tbsp of the oil and heat until small puffs of smoke appear around the edges.  Add the pork and stir-fry over high heat until nearly cooked, 30 seconds; transfer to a plate.  Add the remaining 1 1/2 tbsp of oil to the skillet, then add 1 tsp of salt and swirl to combine.  When the oil is shimmering, add the shiitake caps and half and half of the cabbage and stir-fry over high heat until just wilted.  Add the remaining cabbage and stir-fry until crisp-tender, about 1 1/2 minutes longer.  Return the pork to the skillet and cook until just heated through, about 1 minute.  Serve immediately with rice and chile sauce.

Recipe from Food & Wine, contributed by Cecilia Chiang

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