1 small head green cabbage, cored and thinly sliced
4 garlic cloves, minced
1 TBSP freshly minced ginger
4 cups chicken stock
1 tsp sesame oil
salt & pepper
3 green onion, thinly sliced
1 bunch fresh cilantro leaves, chopped
DIRECTIONS
In a large bowl mix together the cornstarch, crushed red pepper, and soy sauce until the cornstarch has dissolved. Place the pork in the bowl and toss to coat all the pork. Cover the bowl and refrigerate for 1 hour.
Heat 1 TBSP of the oil in a dutch oven over medium-high heat. when the oil is hot add the pork and cook, stirring often, until browned, 4 to 5 minutes. Transfer the pork to a plate and set aside.
Keep the dutch oven over medium-high heat and heat the remaining 1 TBSP of oil. Add the carrot and mushrooms and cook, stirring often, until mushrooms are browned, about 5 minutes.
Stir the cabbage, garlic, and ginger in with the carrots and mushrooms and cook, stirring often, until cabbage wilts, 3 to 4 minutes. Pour in the chicken stock and using a wooden spoon scrape the bottom of the pan to release any stuck on bits. Stir in the pork and bring to a boil. Reduce the heat to low and partially cover the dutch oven. Simmer partially covered, stirring occasionally, for 1 hour.
Stir in the sesame oil and season the stew with salt & pepper to taste. Serve in bowls garnished with the green onion and fresh cilantro.
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