Stir Fried Pork and Cabbage with Black Bean Sauce

Ingredients

• 1 pound pork tenderloin, sliced into 1/4-inch strips
• 1 tablespoon ginger, minced
• 2 large cloves garlic, minced
• 1 1/2 tablespoons light soy sauce, divided
• 1/2 tablespoon dark soy sauce
• 2 tablespoons rice wine, divided
• 2 teaspoons brown sugar
• 1 tablespoon cornstarch, divided
• 2 teaspoons rice wine vinegar
• 2 tablespoons fermented black soy beans
• 1/2 head Napa cabbage, sliced 1/4 inch thick
• 4 tablespoons oil, divided

Directions

1. In a bowl, coat the pork with the minced ginger and garlic, then add 1/2 tablespoon of the light soy sauce, the dark soy sauce, 1 tablespoon of the rice wine, the brown sugar, and 2 teaspoons of the cornstarch. Let that hang out while you prep what’s left. For the sauce, use a small bowl to mix the fermented black beans with the vinegar, the rest of the light soy sauce, the remaining rice wine, and the remaining cornstarch; keep stirring until the cornstarch disappears into the liquid.
2. Pour 2 tablespoons of the oil into a wok or large skillet and set it over high heat. Once the oil is smoking, slide in the pork and stir-fry for 2 to 3 minutes, moving it around often so it doesn’t stick, until it is nearly cooked. Scoop the pork onto a plate, then set the wok back over high heat. Add the remaining oil.
3. When the wok starts to smoke again, add the cabbage and toss until the oil coats it. As soon as the cabbage begins to soften while picking up crisp edges, about 1 minute, put the pork back in the wok and pour in the reserved black bean sauce. Stir-fry for another 2-3 minutes, until the pork is cooked through and the cabbage is just tender. Season with salt to taste, then move everything to a bowl or platter. Bring rice to the table, plus a drizzle of Sriracha.