By: Adapted from www.foodandwine.com.
This easy recipe is a typical Shanghai-style meal. Dried shiitake mushrooms impart deep, umami-rich flavor.
Time: Preparation 8 hours
Cooking 15 mins
Serving: 4 Servings
Ingredients
- 0.75 lb boneless pork loin
- 8 dried shiitake mushrooms
- 2 t cornstarch
- 1.5 T dry sherry
- 1 T soy sauce
- 0.25 t white pepper
- 0.25 c peanut oil
- coarse salt
- 1 lb napa cabbage
- cooked rice
Preparation
Set the pork in the freezer for 15 minutes. Drain the mushrooms, press out the water, and thinly slice.
Slice the pork into slices 1/4-inch thick. Stack the slices on top of each other and slice into 1/4-inch-wide strips. Place in a mixing bowl and add the cornstarch, sherry, soy sauce, white pepper, and 1 tablespoon of the peanut oil. Toss to coat.
Heat a large skillet over high heat until very hot. Add 1 1/2 tablespoons of the peanut oil and heat it until it begins to smoke. Add the pork, and stir-fry about 30 seconds, until almost cooked through, then transfer to a plate. Add the last 1 1/2 tablespoons of peanut oil to the skillet with 1 teaspoon of salt. Stir in the shiitakes and half of the sliced cabbage. Stir-fry over high heat until it starts to wilt. Add the rest of the cabbage and cook, stirring frequently, 1 1/2 minutes more. Return the pork to the pan and cook a minute or two, until heated through. Serve hot, with rice.
