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15-Minute Spicy Pork and Cabbage Stir-Fry
The secret here is blooming the ginger and fresh chiles in hot oil first, creating a deeply savory base that coats every piece of tender pork. You'll love the contrast between the rich meat and the crisp, refreshing bite of Napa cabbage. Serve this savory stir-fry alongside steamed rice to soak up all the flavorful 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
- 1Set 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.
- 2Cook the aromatics for about 30 seconds until they form a fragrant, bright red mixture. Drop in the sliced pork and stir-fry for 1 to 2 minutes until the meat loses its raw color. Keep the meat moving so it cooks evenly without steaming.
- 3Add the sliced Napa cabbage to the wok and cook for 1 minute. Season with salt, give it a good stir, then cover the pan and let it cook for 1 minute.
- 4Take off the lid and continue to cook briefly until the cabbage softens slightly but retains a pleasant crunch.
- 5Scatter the scallion ribbons into the wok and cook for a final 30 seconds. Transfer the finished dish to a wide serving bowl.
Notes
- Swap: For a more traditional texture, substitute stem lettuce (celtuce) for the Napa cabbage.
- Flavor tip: Cooking this dish in lard instead of vegetable oil adds a richer, more savory profile.
- Prep: Slice the pork as thinly as possible so it cooks quickly and stays tender in the hot wok.