¾ pound pork tenderloin, cut into thin strips
2 teaspoons soy sauce
2 teaspoons dry sherry
1 tablespoon minced garlic
1 tablespoon fresh ginger
2 tablespoons minced scallions
8 teaspoons peanut oil
1 medium red bell pepper, stemmed, seeded and cut into ¼ inch-wide strips
½ medium Napa cabbage (about 1 pound), shredded (about 8 cups)
1 recipe Hot-and-Sour Sauce (see recipe below)

6 tablespoons rice vinegar
¼ cup low–sodium chicken stock
¼ cup dry sherry
2 tablespoons soy sauce
2 - 3 tablespoons Asian Chili paste (to taste)
2 teaspoons sugar
2 teaspoons cornstarch

Toss the pork with the soy sauce and sherry in a medium bowl.



Combine the garlic, ginger, scallions and 1 ½ teaspoons oil in a small bowl



Heat 2 teaspoons oil in a non-stick wok over high heat until smoking



Add the pork and cook, stirring occasionally, until no longer pink, about 2 minutes



Transfer the pork to a clean bowl



Add 1½ teaspoons of oil to the wok and heat until shimmering



Add the bell pepper and cook, stirring occasionally, until crisp-tender, about 1 minute



Add 1 ½ teaspoons oil and half the cabbage and stir –fry until crisp-tender, about 1 minute



Transfer the peppers and cabbage to a bowl



Heat the remaining oil in the wok



Add the remaining cabbage and stir-fry until crisp-tender, about 1 minute



Return the first batch of cabbage and the bell peppers to the pan and toss to combine



Clear the center of the pan and add the garlic mixture



Cook, mashing the garlic mixture with the back of a wooden spoon, until fragrant, about 45 seconds



Stir the garlic mixture into the vegetables



Add the pork and toss to combine



Whisk the sauce to recombine and add to the skillet



Note: You may have more sauce than you will actually need – I add just enough sauce to completely coat the pork and vegetables well – this is a personal preference as I like my stir fry to be well sauced so that the rice can absorb some of the sauce when serving.



Remove the pan from the heat and toss until all ingredients are well coated with sauce and heated through



Serve immediately over steamed rice

For Hot and Sour Sauce:

Combine all the ingredients in a small bowl and set aside