Shanghai Stir-Fried Pork with Cabbage
"“I was a student in Beijing during World War II,” says chef Cecilia Chiang. “To flee occupied China, I walked with my sister to Chongqing; it took close to six months. Crossing different provinces, I found out the foods are quite different. In the north, for instance, people eat a lot of sorghum, millet and wheat instead of rice. In Shanghai homes, this stir-fried cabbage-and-pork recipe is typical.”..."
INGREDIENTS
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3/4 pound boneless pork loin, trimmed of fat
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8 dried shiitake mushrooms
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2 teaspoons cornstarch
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1 1/2 tablespoons dry sherry
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1 tablespoon soy sauce
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1/4 teaspoon freshly ground white pepper
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1/4 cup peanut oil
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Kosher salt
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1 pound napa cabbage—halved lengthwise, cored and thinly sliced crosswise
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Cooked rice and Chinese chile sauce, for serving
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