Stir-Fried Pork and Red Cabbage in Hot-and-Sour Sauce
NOTE: To finely
shred cabbage, cut cored quarters crosswise into 1/4-inch-wide
strips.
3/4 pound pork tenderloin, trimmed of fat and shredded (see figures 19 and 20)
1 tablespoon soy sauce
1 tablespoon dry sherry
1 recipe Hot-and-Sour Sauce
3–4 tablespoons peanut or vegetable oil
3/4 medium red cabbage, cored and shredded (about 9 cups)
1 medium carrot, peeled and julienned
2 tablespoons minced scallions, white parts only
1 tablespoon minced garlic
1 tablespoon minced fresh gingerroot
INSTRUCTIONS: Follow Master
Recipe instructions for Basic Stir-Fry, cooking pork in two batches,
each in 1 tablespoon oil until seared, about 2 minutes. Cook
cabbage in two batches, each for 11/2 minutes. When
second batch is done, add first batch of cabbage back to pan along
with carrot and cook 2 minutes.