Spicy Stir-Fried Pork with Cabbage

Spicy Stir-Fried Pork with Cabbage
Serves 6

1.5 lbs boneless pork, in strips
2 teaspoons cornstarch
1 teaspoon soy sauce
2 teaspoons Chinese rice wine
Freshly ground black pepper
3 tablespoons ketchup
2 teaspoons Sriracha
2 teaspoons soy sauce
A little water to thin
1 tablespoon sugar
1 small diced tomato
1 tablespoon vegetable oil
1/2 teaspoon toasted sesame oil
3 garlic cloves, minced
1 medium head green cabbage, chopped
5 or 6 scallions, sliced

Marinate pork together the cornstarch, 1 teaspoon soy sauce and Chinese rice wine. Marinate for about 15 minutes.

Mix together the ketchup, Sriracha, soy sauce and sugar and tomato.

Fry the pork and minced garlic. Stir fry for about 2 minutes or until the pork is seared and just barely cooked through. Remove from the pan and cover to keep warm.

Add the cabbage to the pan in batches and cook for 2 to 3 minutes until color brightens and cabbage is crisp-tender.

Add the ketchup mixture to the cabbage and cook, tossing the cabbage with the sauce for another minute. Add the pork, combine well and cook for about 2 minutes more. Remove the pan from the heat and add the scallions.

Serve over rice.