This week's cook-along is cheap, tasty, filling and re-heats well. However it doesn't plate pretty, I'm already aware.
So for this week we are making Napa Cabbage and Pork Stir-Fry
1 pork tenderloin
2 1/2 tablespoons soy sauce
4 teaspoons cornstarch
1 1/2 tablespoons sugar
2 tablespoons rice vinegar
2 tablespoons water
2 lb Napa cabbage, chopped
2 tablespoons oil
2 cloves of garlic, minced
1 tablespoon finely chopped peeled fresh ginger
Optional : Sambal Oelek (1-2 tea spoon, to taste)
1. In a bowl, combine 1 tablespoon soy sauce, 2 teaspoon cornstarch and 1 tablespoon sugar.
3. Toss with the soy sauce and cornstarch mixture. Set aside for a few minutes. In the mean time, wash and chop the cabbage.
4. Mix the water and the remaining 2 teaspoon cornstarch into a slurry. Set aside.
5. Heat 1 tablespoon oil in a large skillet. Add the pork into a single layer and cook for a few minutes until colored. Then flip and color the other side.
6. Remove the pork from the skillet and set aside.
7. In the same skillet, warm the remaining tablespoon of oil. Add the grated ginger and garlic.
8. As soon as they are fragrant add half of the cabbage.
9. Cook over medium-high heat until the cabbage wilts.
10. Add the rest of the cabbage, the remaining soy sauce and sugar. Add the sambal oelek if using. Lower heat to medium, cover and allow to cook for about 5 minutes, stirring once or twice.
11. All the cabbage should fall and become very tender.
12. Add the pork back into the skillet along with any juices from the resting plate. Add the cornstarch slurry. Bring to a boil and cook, stirring often, until the sauce thickens and the meat is fully cooked.