Napa Cabbage & Pork Stir-Fry with Peanuts

By garciamoss

Ingredients

• 1 pound pork tenderloin, trimmed
• 1/4 cup reduced-sodium soy sauce
• 1/4 cup rice vinegar
• 1/4 cup Chinese rice wine or dry sherry
• 2 tablespoons chopped fresh ginger, divided
• 1 clove garlic, finely chopped
• 1/2 teaspoon Chinese five-spice powder (see Tip)
• Pinch of sugar
• 3 teaspoons cornstarch, divided
• 3 tablespoons canola or peanut oil, divided
• 6 cups sliced napa cabbage (1/2-inch crosswise strips)
• 1/2 cup unsalted peanuts
• 1/2 cup chopped fresh scallions for garnish

Details

Adapted from eatingwell.com

Preparation

Step 1

To make the pork easier to slice thinly, place it, unwrapped, on a plate in the freezer until firm and almost frozen, 30 to 45 minutes.
Meanwhile, combine soy sauce, vinegar, rice wine (or sherry), 1 tablespoon ginger, garlic, five-spice powder, sugar and 1 teaspoon cornstarch in a bowl and place it near the stove.
Using a large, sharp knife, thinly slice the pork crosswise on the diagonal and spread out in a single layer on your cutting board. Sprinkle with 1 teaspoon cornstarch, turn the slices over and sprinkle with the remaining 1 teaspoon cornstarch.
Heat 2 tablespoons oil in a wok or a large heavy skillet, such as cast iron, over high heat until shimmering. Add the pork in a single layer; cook without stirring until it starts to brown, 1 to 2 minutes. Then cook, stirring, until just cooked through, 2 to 3 minutes. Remove to a clean plate.
Add the remaining 1 tablespoon oil to the pan and heat until shimmering. Add the remaining 1 tablespoon ginger, cabbage and peanuts and cook without stirring for 30 seconds. Then cook, stirring, for about 1 minute. Stir the sauce and add to the pan along with the pork. Bring to a boil and cook, stirring, until the sauce is thickened, 1 to 2 minutes. Serve sprinkled with scallions.

Tips & Notes:
Chinese five-spice powder is available in well-stocked supermarkets and Asian markets. All blends contain cinnamon, fennel seed, cloves and star anise; some versions are made with white pepper, some with Szechuan pepper.