stir-fry pork with napa cabbage & shiitake mushrooms
1½ cups (1 oz.) dried shiitake mushrooms or you could use fresh
1 pound thick Chinese noodles such as chow mein
2 teaspoons salad oil
2 cloves garlic, minced
1 pound boned pork loin, cut into matchstick-size slivers
(as pork loin is often sold in a 2 lb. package, cut in half and freeze one half)
4 cups Napa cabbage cut in slivers
3 tablespoons soy sauce and 1 tablespoon molasses (or ¼ cup mushroom soy sauce)
1½ tablespoons balsamic vinegar
1 teaspoon sesame oil
½ teaspoon white pepper
¼ cup thinly sliced green onions
- Soak dried mushrooms in hot water until soft, about 15 minutes. Squeeze dry. Cut mushroom caps into ¼-inch-wide strips.
- In a 5-to 6-quart pan, bring 3 quarts water to a boil over high heat. Add noodles and cook until barely tender to bite, 4 to 6 minutes. Drain well.
- Heat a large frying pan over high heat. When pan is hot, add salad oil. Add garlic and pork; stir-fry until pork is lightly browned, about 4 minutes.
- Add cabbage and stir just until it begins to wilt, 1 to 2 minutes.
- Add noodles, mushrooms, soy sauce, vinegar, sesame oil, and pepper. Stir until noodles are hot, about 3 minutes.
- Transfer to plates. Sprinkle with green onions.