2lbs of pork (I used chunks of boneless and boned rib meat)
3-4 cups of coarsely cut napa cabbage or white cabbage
1 large onion chopped
1 bell pepper or chilies coarsely chopped or sliced
2 inches of ginger grated
2-3 cloves of garlic grated
1 Tbs cornstarch and 1 Tbs water mixed into slurry
1 cinnamon stick
2-3 Tbs soy sauce
1-2 tsp red chili powder
1-2 cloves garlic chopped coarsely or garlic powder
enough water to cover meat
Stir Fry sauce:
2-4 Tbs soy sauce (to taste)
2 Tbs oyster sauce
1 Tbs Chinese rice wine or Sherry
2 Tbs Hoisin sauce
1-2 Thai Chili Garlic sambal-such as Sambal Oelek (adjusted to taste)
1/2 cup boiling water (reserved from cooking pork)
Take pork and boil with all the ingredients under boiling seasoning for 25-30 minutes. The pork should be almost fully cooked. Once cooked reserve some cooking water for stir fry then drain pork. Cut pork into thin slices. Cut out any unwanted fat.
Heat 2-3 Tbs of canola oil into a large wok. Add cooked sliced pork and stir fry for 2-3 minutes. Then add garlic and ginger to pan and saute for another 2 minutes. Next add the cabbage, onions and peppers and stir fry.
Add prepared sauce and the reserved boiling liquid from cooking the pork. Bring stir fry sauce to a boil and add cornstarch slurry. Mix well. Taste for salt and seasoning. Serve with rice. Enjoy.
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