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Pork with Napa Cabbage and Chiles
This quick stir-fry pairs tender sliced pork with the pleasant crunch of Napa cabbage and the bright heat of minced red chiles. Cooking the aromatics first builds a deeply flavorful base that coats the meat and vegetables perfectly. It comes together in just a few minutes in a hot wok, making it an excellent choice for a fast weeknight dinner. Serve this vibrant dish alongside steamed rice to soak up the savory pan juices.
Ingredients
- 2 tablespoons minced ginger
- 2 or 3 red cayenne chiles, seeded and minced, or 3 tablespoons minced Pickled Red Chiles ( page 34 ) (see headnote )
- ½ pound boneless pork loin, butt, or tenderloin, thinly sliced
- 1 teaspoon salt, or to taste
- 1 large or 2 small scallions, smashed, cut lengthwise into ribbons and then into 1-inch lengths
Instructions
- 1Thinly slice the Napa cabbage, focusing on the crunchier stem end, until you have about four loosely packed cups.
- 2Set a wok over high heat. Once the pan is hot, swirl in your choice of cooking oil or lard to coat the bottom, then drop in the minced ginger and chiles.
- 3Cook the aromatics for roughly 30 seconds until they form a fragrant, bright red mixture. Drop in the sliced pork and continue cooking for one to two minutes until the meat loses its raw color.
- 4Add the sliced cabbage to the wok and cook for one minute. Season the mixture with salt, give it a good stir, then cover the pan and let it cook for another minute.
- 5Take off the lid and continue to cook briefly. You want the cabbage to soften slightly while retaining a pleasant crunch.
- 6Scatter the scallion ribbons into the wok and cook for a final 30 seconds. Transfer the finished dish to a wide serving bowl and enjoy immediately.