Shredded Pork with Sour Cabbage (Giam Tsai Di Ba/Zhu Rou Suan Cai)

If you're a sauerkraut aficionado, then you'll love these Chinese pickled mustard greens, typically labeled as "Sour Cabbage" and easy to find in most Asian markets. In Taiwanese, they're called "Giam Tsai" (i.e., "salty vegetable"). They're a staple in home-style cooking in Taiwan and mom would usually stir-fry them with sliced pork, minced garlic & ginger with a pinch of sugar and white pepper. She would also add them to a clear broth to make a light soup with sliced pork and noodles. I love eating this dish with steamed white rice! The chiles are optional (mom never used them), so add them only if you like an extra kick.

Ingredients:

1/2 lb. pork shoulder, cut into strips

1 tbsp. soy sauce

2 tsp. sesame oil

1 tbsp. cornstarch

1 tbsp. minced garlic (about 4 cloves)

1 tbsp. minced or finely shredded ginger

8-oz. package of Sour Cabbage, drained and rinsed well

1 Fresno chile, seeded and thinly sliced (optional)

1 tbsp. sugar

1/2 tsp. white pepper

1 tsp. sesame oil

1. Cut the pork into strips, place in a bowl, and marinate with the soy sauce, 2 tsp. sesame oil, and 1 tbsp. cornstarch. Set aside to marinate at least 30 minutes before cooking.

2. Rinse the Sour Cabbage well under running tap water. Pat dry and cut into thin strips. 

3. Place the sliced cabbage into a bowl and cover with water. Let sit for 15-20 minutes, then drain well in a colander (this step is necessary to remove some of the sourness/saltiness from the cabbage, which will be overpowering otherwise). 

4. Heat 2 tbsp. oil in a wok or large saute pan over high heat. Add the garlic and ginger, and saute briefly to release the aromas. Add the marinated pork and stir-fry until the meat is just cooked through. Add the sour cabbage and sliced chiles (if using); toss to combine.

5. Add the sugar and white pepper, and continue tossing the mixture for 20-30 seconds until heated through. Taste and season with sesame oil and additional white pepper, if needed.