The only difficult part of this recipe isn’t actually difficult at all, just a bit fiddly — if cutting up a whole head of cabbage into thin strips and turning three or four carrots into matchsticks takes more time or attention than you have at the moment, save it for another day.
Pork and Cabbage Stir-Fry
1 head of cabbage, cut into strips
3 T peanut oil, give or take
2 or 3 carrots, cut into matchsticks
1-2 pounds pork tenderloin, cut in thin slices
2 tablespoons minced ginger
1 cup chicken broth, divided (3/4 and 1/4)
1/4 cup soy sauce
shot of sriracha
In a large wok (or a deep skillet, or a dutch oven; but a wok works best), stir-fry the cabbage and carrots in hot oil for about 6 minutes, until the carrots are crisp-tender. Remove and keep warm.
Stir-fry the pork in the remaining oil for 2 minutes — add a bit more oil if you need to. Add the ginger and stir-fry for 2 more minutes or until the pork is lightly browned. (“Lightly browned” pork is actually a kind of pale grey. What they actually mean is, “no pink showing.” Thin slices of tenderloin reach this stage quickly.)
Stir in the 3/4 cup of chicken broth and the soy sauce. Bring to a boil. Reduce the heat; cover and simmer for 3 minutes or until the meat juices run clear. Combine the cornstarch and the remaining broth until smooth. Gradually stir into the wok.
Return the cabbage and carrots to the wok. Add a squirt of sriracha. (If you don’t have a source of sriracha where you are, I have a suspicion that a healthy shot of Tabasco, while non-canonical, would have a similar effect.) Bring everything to a boil; cook and stir for 2-3 more minutes or until the sauce is thickened.
Serve over rice.