Ingredients
For the Pork
- 4 oz Pork tenderloin, thinly sliced for quick cooking and tender bites
- 2 teaspoons Rice Wine Vinigar enhances the savory flavor profile
- 1/4 teaspoon Grated ginger adds a warm, aromatic touch
- 1 teaspoon soy sauce contributes depth to the sauce
- 1 teaspoon Cornstarch helps to tenderize the pork
- 1/2 teaspoon Sugar to enhance the overall flavor
For the Cooking
- 2 tablespoons Peanut oil, divided adds a subtle nutty flavor
- 2 cloves Garlic, sliced for a fragrant base
- 1/2 thumb Ginger, julienned brings a fresh kick to the dish
For the Vegetables
- 1/4 head Regular cabbage, sliced provides crunch and absorbs flavors
Preparation
- In a medium-size bowl, combine the thinly sliced pork with Shaoxing wine, grated ginger, dark soy sauce, and 1 teaspoon of cornstarch. Mix well and let marinate for 10-15 minutes.
- In a small bowl, mix together the sauce ingredients: light soy sauce, 1/2 teaspoon of dark soy sauce, and sugar. Set aside.
- In another small bowl, add 1 teaspoon of cornstarch to 1 tablespoon of water and stir well to create a smooth slurry.
Cooking
- Heat 1 tablespoon of peanut oil in a large skillet over medium-high heat. Add the marinated pork and cook for about 1 minute until lightly charred, then flip and cook through. Transfer to a plate.
- Pour the remaining peanut oil into the skillet. Add the sliced garlic and julienned ginger, stirring until fragrant.
- Add the sliced cabbage and cook for about 3 minutes until tender. Adjust heat if necessary.
- Pour the prepared sauce into the skillet, return the pork, and stir to combine. Add the cornstarch slurry and cook until the sauce thickens.
- Lower the heat and check the seasoning. Add a pinch of salt if necessary, then transfer to a plate and serve hot.
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