Ginger Pork Saute (Butaniku Shoga-Yaki)

• 1 lb boneless pork loin (or tenderloin)
• 4 ounces Chinese cabbage
• 3 tablespoons soy sauce
• 1 tablespoon fresh ginger juice
• 1 tablespoon sake
• 1 teaspoon sugar
• 2 tablespoons vegetable oil

1. Cut pork crosswise into 1/8-inch thick slices. Cut slices into 2-inch piwces.
2. REmove hard center sections from cabbage leaves, if necessary. Cut cabbage into 1-inch squares.
3. Mix soy sauce, ginger juice, sake, and sugar in a small bowl, stirring until sugar dissolves.
4. Heat 1 tablespoons oil in a 10-inch skillet over high heat. Add pork and saute, stirring constantly, until pork is half cooked, about 3 minutes. Remove pork from pan and reserve.
5. Add remaining 1 tbsp oil to skillet. Add cabbage and saute, stirring constantly, until almost tender, 1 to 2 minutes. Return pork to skillet; add soy sauce mixtre. Cook, stirring occasionally, until pork has finished cooking, 2 to 3 minutees. Serve immediately.

pork loin, chinese cabbage, soy sauce, ginger juice, sake, sugar, vegetable oil

Taken from www.food.com/recipe/ginger-pork-saute-butaniku-shoga-yaki-514319 (may not work)