To make the pork easier to slice thinly, place it, unwrapped, on a plate in the freezer until firm and almost frozen, 30 to 45 minutes.
Meanwhile, combine soy sauce, vinegar, rice wine (or sherry), 1 tablespoon ginger, garlic, five-spice powder, sugar and 1 teaspoon cornstarch in a bowl and place it near the stove.
Using a large, sharp knife, thinly slice the pork crosswise on the diagonal and spread out in a single layer on your cutting board. Sprinkle with 1 teaspoon cornstarch, turn the slices over and sprinkle with the remaining 1 teaspoon cornstarch.
Heat 2 tablespoons oil in a wok or a large heavy skillet, such as cast iron, over high heat until shimmering. Add the pork in a single layer; cook without stirring until it starts to brown, 1 to 2 minutes. Then cook, stirring, until just cooked through, 2 to 3 minutes. Remove to a clean plate.
Add the remaining 1 tablespoon oil to the pan and heat until shimmering. Add the remaining 1 tablespoon ginger, cabbage and peanuts and cook without stirring for 30 seconds. Then cook, stirring, for about 1 minute. Stir the sauce and add to the pan along with the pork. Bring to a boil and cook, stirring, until the sauce is thickened, 1 to 2 minutes. Serve sprinkled with scallions.
Chinese five-spice powder is available in well-stocked supermarkets and Asian markets. All blends contain cinnamon, fennel seed, cloves and star anise; some versions are made with white pepper, some with Szechuan pepper.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
384 calories;22 g fat(3 g sat); 4 g fiber; 12 g carbohydrates; 31 g protein; 85 mcg folate; 74 mg cholesterol; 1 g sugars; 0 g added sugars; 1,205 IU vitamin A; 20 mg vitamin C; 69 mg calcium; 2 mg iron; 608 mg sodium; 902 mg potassium
Vitamin C (33% daily value), Vitamin A (24% dv), Folate (21% dv)
You can't change an ingredient in a recipe and then claim it's horrible. It probably was but that's because Sauv Blanc does not have the same flavor profiles are rice wine vinegar. That being said..... This was really good. The only thing I did was add only about a 1/4 of the Chinese 5 spice powder (I don't really care for it). This was good and will definitely use the sauce for other stir frys.
June 06, 2014
By: EatingWell User
We had most of the ingredients for this except rice wine--substituted a little sauv blanc.
Stir fried pretty much as directed. Blech. The five spice powder overwhelmed, too salty etc.
Pros: I can't think of any.
Cons: weird combination of flavors