COOKING NOTE: PLACE INGREDIENTS IN SEPARATE BOWLS SO YOU CAN ADD THEM TO THE WOK OR PAN IN QUICK SUCCESSION.
THINLY SLICE THE PORK AND CUT INTO 1/2-INCH PIECES. IF USING LEFTOVER PORK, SLICE THE SAME WAY BUT COOK FOR LESS TIME.
TRIM THE ROOT END OF THE SCALLIONS. CUT DIAGONALLY INTO 1-INCH PIECES.
CORE THE CABBAGE AND SLICE INTO A CHIFFONADE SO YOU HAVE ABOUT 4 CUPS.
PEEL AND CHOP GARLIC CLOVES.
PEEL GINGER, CUT INTO 1/4-INCH COINS AND JULIENNE THE COINS.
DEFOLIATE THE CILANTRO SO YOU HAVE ABOUT A CUP OF LEAVES.
IN A BOWL, MIX TOGETHER THE SOY SAUCE, SHERRY, CHICKEN STOCK, SUGAR, BEAN PASTE, AND CHOPPED GARLIC.
HEAT THE WOK OVER A MEDIUM FLAME.
ADD A SPLASH OF PEANUT OR CANOLA OIL.
TOSS IN THE SLICED PORK, SHAKING THE WOK AND TOSSING WITH A SPOON OR SPATULA TILL IT STARTS TO LOSE ITS COLOR.
ADD THE GINGER AND THE CHILES. TOSS FOR A MINUTE.
ADD CABBAGE AND TOSS FOR ABOUT A MINUTE TILL IT STARTS TO WILT.
ADD THE SOY SAUCE MIXTURE AND TOSS FOR A MINUTE. THEN COVER AND LOWER THE HEAT. COOK FOR ANOTHER MINUTE.
SPOON THE STIR FRY INTO A WARM BOWL AND GARNISH WITH CILANTRO LEAVES.
SERVES 4
NOTE: SERVE WITH STEAMED RICE OR CHINESE RICE NOODLES.
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