PORK AND NAPA CABBAGE STIR FRY

Pork and Napa Cabbage Stir Fry image

Provided by Greg Appel @ElJefe

Categories Pork

Number Of Ingredients 10

1-1 1/2 pound(s) pork loin, boneless
- napa cabbage. 1 head
1 medium yellow onion - optional
2-3 ounce(s) dried black fungus pieces or
8 ounce(s) your choice sliced fresh mushroom, optional
- fresh ginger 1/2 inch piece, minced
2 clove(s) fresh garlic, minced
- soy sauce, low sodium
1 teaspoon(s) roasted sesame oil
- vegetable or peanut oil for the wok

Steps:

If using dried black fungus, put 6-8 pieces in a small bowl of room temp water to reconstitute
If you have not used dried black fungus before note, they grow 2-3 times there size
mince ginger and garlic, put in bowl with 3 tbsp soy sauce and the sesame oil. cut meat into bite size strips and add to bowl and stir
cut cabbage crossways to 1 inch widths place in colander to wash and drain well
If using, cut both ends off onion, slice in half lengthways then into 1/4 inch strips
drain and rinse black fungus, pat dry and cut into strips, or wipe clean with dry towel, fresh mushrooms and slice
place wok or your favorite stir fry pan on a med hi heat add 1 tbsp oil to wok and stir fry half the pork till no longer pink and remove to a plate, repeat with remaining pork
add a little more oil to wok if needed and stir fry onion, if using. 2-3 mins. otherwise --
add a little more oil to wok and add cabbage to wok, give it a quick stir and cover cook 3-4 mins. uncover and stir a couple times during, till wilted
return meat to wok, stir and add black fungus
serve over cooked white or jasmine rice, if desired