Napa Cabbage Miso Pork Stew

• 1/2 pounds Boneless Pork Chop, Cut Into 1 Inch Pieces
• 1 Tablespoon Oyster Sauce
• 2 Tablespoons Soy Sauce
• 1 Tablespoon Mirin
• 1/2 teaspoons Chinese 5 Spice Powder
• 6 whole Shallots, Peeled
• 4 cloves Garlic, Peeled
• 1 piece 1 Inch Knob Ginger, Peeled And Sliced
• 1 cup Water
• 4 whole Small, Plum Tomatoes
• 1/4 heads Head Of Napa Cabbage (1/2 Head If It Is Small), Cut Into 2 Inch Pieces, Leaves And Stems Separated
• 1 can (15 Oz. Size) Sea Asparagus (or Mushroom Of Choice), Drained
• 1 Tablespoon Miso Paste
• 1/4 teaspoons Freshly Ground Black Pepper

1. Put the pork pieces into a bowl.
2. Combine oyster sauce, soy sauce, mirin and Chinese 5 spice powder in a small bowl then add it to the pork and stir to coat.
3. Set it aside for 20 minutes while you prepare the other ingredients and heat up the skillet.
4. In a deep skillet over high heat, add pork pieces and brown them well, about 2 minutes per side.
5. Add shallots, garlic and ginger and fry for 1 minute until fragrant.
6. Pour in water and bring to a boil.
7. Reduce to a simmer and cook until pork is tender and sauce is almost all evaporated, about 20 minutes.
8. Then the tomatoes and cabbage go in.
9. Add the cabbage stems first and let them soften and wilt for a few minutes before adding the leaves.
10. Once the tomatoes and cabbage are softened, toss in sea asparagus (or mushroom) and simmer for only 1 minute.
11. Turn off the heat and add miso paste.
12. Make sure miso paste dissolves in the liquids.
13. Adjust seasoning and serve it up with a big ole bowl of rice.

chop, oyster sauce, soy sauce, mirin, shallots, garlic, ginger, water, tomatoes, cabbage, freshly ground black pepper

Taken from tastykitchen.com/recipes/main-courses/napa-cabbage-miso-pork-stew/ (may not work)