Ingredients
250 g napa cabbage, 100 g pork tenderloin, 50 g cilantro (coriander) segments, 25 g dried red chili pepper shreds.
Seasonings
5 g ginger (julienned), 1 teaspoon salt, 1/2 teaspoon MSG, a pinch of white pepper, 1/2 tablespoon rice vinegar, 1 tablespoon Shaoxing wine, 2 tablespoons vegetable oil.
Preparation
1. Take the tender white cabbage stalks, wash them clean, drain off excess water, first slice diagonally into large pieces, then cut crosswise into thin strips.
2. Rinse the pork tenderloin, pat it dry, then cut into 6 cm (about 2.5 inch) long thin strips. Place in a bowl, add a pinch of salt, cooking wine, and vegetable oil, and mix well.
Steps
1. Heat vegetable oil in a wok until it reaches about 70% hot (just starting to smoke), then add shredded ginger and dried red chili pepper strips, stirring briefly to release their aroma.
2. Add the shredded pork and stir-fry until it changes color, then splash in the cooking wine.
3. Add the sliced cabbage strips and stir-fry quickly over high heat until softened.
4. Add salt, MSG, and pepper to taste, and stir-fry until well combined.
5. Drizzle in rice vinegar, sprinkle with cilantro and stir-fry until combined, then drizzle with finishing oil and serve.