12 ounces boneless pork loin or pork tenderloin, trimmed of fat
2 teaspoons cornstarch
1 tablespoon low sodium soy sauce
1½ tablespoons dry sherry
¼ teaspoon white pepper
¼ cup peanut oil, divided
1 pound napa cabbage
8 shiitake mushrooms, thinly sliced
¾ cup red bell pepper, diced (about 1 medium pepper)
¼ cup green onions, thinly sliced
½ cup low sodium vegetable or low sodium chicken broth, divided
2 cups cooked white rice
Chinese chili sauce (optional)
- Cut the pork into thin slices.
- In a medium bowl, whisk together cornstarch, soy sauce, sherry, pepper, and 1 tablespoon of peanut oil. Add the pork and toss to coat. Allow to marinate for 1 hour.
- Cut cabbage in quarters lengthwise. Core and thinly slice crosswise. Rinse and spin dry. Set aside.
- In a large skillet over medium-high heat, add 1½ tablespoon of peanut oil. When the oil is hot, add the pork in 2 batches and cook about 1-2 minutes, until almost cooked through. Transfer to a plate.
- Add the last 1½ tablespoon of peanut oil to the skillet. Stir in the mushrooms, peppers, and green onions. Cook until vegetables are tender, about 2 minutes.
- Add half of the cabbage and ¼ cup broth. Cook until cabbage starts to wilt. Add the rest of the cabbage and broth. Cook for about 1½ minutes, stirring frequently.
- Return pork to the pan and cook until heated through, about 1-2 minutes.
- Remove from heat. Serve with rice and chili sauce, if desired.