Stir Fried Pork with Cabbage

This sauce is enriched with Gochujang, a Korean chili bean paste, that adds flavor, texture and heat to a stir fry sauce. It lasts a long time so I keep it on hand in the fridge.

Sauce:

2 Tbsp Gochujang

2 Tbsp hoisin

1 Tbsp sesame oil

2 Tbsp Texas Pete’s hot sauce (or your favorite)

1 Tbsp cider vinegar (or other favorite like white or rice)

1 Tbsp Trader Joe’s Coconut Aminos (or Soy sauce)

1/4 cup pale dry sherry (or dry white wine)

1-1/2 lb boneless pork country ribs, sliced into bite-sized pieces

3 cups cabbage, cut 1-inch square

1/2 sweet yellow onion, sliced

3 stalks celery, sliced on a bias

2 cloves garlic

1/2-inch fresh ginger

Tasted sesame seeds for garnish (optional)

Whisk together the sauce ingredients in a bowl.  Mince the garlic and the ginger.

Heat a wok or very large skillet to almost smoking.  Carefully add a dash of canola oil.  Stir fry the pork, stirring often, until browned and just cooked through.  Set pork aside in a bowl.  Add a dash more oil to the wok and stir fry the cabbage, onion and celery for about 3-5 minutes.  Add the ginger and garlic for the last minute.  The veggies should be heated through but still crisp-tender. Remove the veggies to the pork.

Turn heat under the wok to high and add the sauce.

Bring to a bubbling boil and stir.  Return the pork and veggies to the wok and mix with the sauce while you reheat.  Serve stir fry over rice, garnished with toasted sesame seeds.

Serves 4.