Shanghai Stir-Fried Pork with Cabbage

• 3/4 pound boneless pork loin, trimmed of fat
• 8 dried shiitake mushrooms
• 2 teaspoons cornstarch
• 1 1/2 tablespoons dry sherry
• 1 tablespoon soy sauce
• 1/4 teaspoon freshly ground white pepper
• 1/4 cup peanut oil
• Kosher salt
• 1 pound napa cabbagehalved lengthwise, cored and thinly sliced crosswise
• Cooked rice and Chinese chile sauce, for serving

1. Freeze the pork for 15 minutes.
2. Meanwhile, in a microwave-safe bowl, cover the shiitake mushrooms with hot water and a paper towel.
3. Microwave at high power for 3 minutes.
4. Let the shiitake stand until softened, about 15 minutes.
5. Drain and press out the water.
6. Cut off and discard the stems.
7. Thinly slice the caps.
8. Slice the pork 1/4 inch thick.
9. Stack the slices and cut them into 1/4-inch-wide strips.
10. Transfer the pork to a medium bowl and toss with the cornstarch, sherry, soy sauce, white pepper and 1 tablespoon of the oil.
11. Heat a large skillet until almost smoking.
12. Add 1 1/2 tablespoons of the oil and heat until small puffs of smoke appear around the edges.
13. Add the pork and stir-fry over high heat until nearly cooked, 30 seconds; transfer to a plate.
14. Add the remaining 1 1/2 tablespoons of oil to the skillet, then add 1 teaspoon of salt and swirl to combine.
15. When the oil is shimmering, add the shiitake caps and half of the cabbage and stir-fry over high heat until just wilted.
16. Add the remaining cabbage and stir-fry until crisp-tender, 1 1/2 minutes longer.
17. Return the pork to the skillet and cook until just heated through, 1 minute.
18. Serve right away, with rice and chile sauce.

pork loin, shiitake mushrooms, cornstarch, sherry, soy sauce, freshly ground white pepper, peanut oil, kosher salt, cabbagehalved lengthwise, rice

Taken from www.foodandwine.com/recipes/shanghai-stir-fried-pork-cabbage (may not work)