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CHINESE-STYLE STIR-FRIED PORK

 1 lb LEAN PORK
 2 SLICES OF FRESH GINGER
 8 SCALLIONS
 1 CHINESE OR SAVOY CABBAGE
 1 JALAPENO CHILE OR 2 SERRANO CHILE
 4 GARLIC CLOVES
 1 tbsp FERMENTED BLACK BEAN PASTE
  cup CHICKEN STOCK
 1 tbsp SOY SAUCE
 2 tbsp DRY SHERRY OR CHINESE RICE WINE
 ½ tsp SUGAR
 FRESH CILANTRO
1

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.