dinner

Pork and Cabbage Stir-Fry with Black Bean Sauce (Zhe Jiang Zhu Rou Dun Bai Cai)

Name: Pork and Cabbage Stir-Fry with Black Bean Sauce (Zhe Jiang Zhu Rou Dun Bai Cai)
Ingredients: 6 oz (170 g) Pork tenderloin, thinly sliced; 3 cups (250 g) Napa cabbage, thinly sliced; 3 Scallions, white and green parts separated, sliced; 2 cloves Garlic, minced; 1 tsp Ginger, minced; 1 tbsp Fermented black beans, rinsed and roughly chopped; 2 tbsp Soy sauce (or tamari for gluten-free); 1 tbsp Shaoxing wine (or dry sherry); 1 tsp Cornstarch; 1 tsp Sesame oil; 1 tbsp Neutral cooking oil (e.g., canola, grapeseed); 1 cup (195 g) Cooked brown rice (for serving)

Nutrition

827

kcal

Calories

Protein

Carbs

Fat

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Ingredients(12)

Pork tenderloin, thinly sliced6 oz (170 g)

Napa cabbage, thinly sliced3 cups (250 g)

Scallions, white and green parts separated, sliced3

Garlic, minced2 cloves

Ginger, minced1 tsp

Fermented black beans, rinsed and roughly chopped1 tbsp

Soy sauce (or tamari for gluten-free)2 tbsp

Shaoxing wine (or dry sherry)1 tbsp

Cornstarch1 tsp

Sesame oil1 tsp

Neutral cooking oil (e.g., canola, grapeseed)1 tbsp

Cooked brown rice (for serving)1 cup (195 g)

Instructions

In a small bowl, whisk together soy sauce, Shaoxing wine, and cornstarch. Set aside.

Heat a wok or large skillet over high heat until smoking slightly. Add 1/2 tbsp of the neutral oil and swirl to coat.

Add the thinly sliced pork to the hot wok in a single layer. Sear for 1-2 minutes per side until browned, then remove and set aside.

Add the remaining 1/2 tbsp of neutral oil to the wok. Add the white parts of the scallions, garlic, and ginger. Stir-fry for 30 seconds until fragrant.

Add the fermented black beans and stir-fry for another 30 seconds.

Add the Napa cabbage to the wok and stir-fry for 2-3 minutes until slightly wilted but still crisp-tender.

Return the seared pork to the wok. Pour the soy sauce mixture over everything and stir-fry for 1-2 minutes, until the sauce thickens and coats the ingredients.

Stir in the green parts of the scallions and the sesame oil. Toss to combine.

Serve immediately over hot cooked brown rice.