Simmer the pork in a small sauce pan with 2 cups of water, sherry and 1 slice ginger for 1/2 hour until tender. Remove the sauce pan from heat and let cool. Cut the cooked pork into large slices about 1/4 inch thick and reserve the stock for later use. Put 2 Tbsp oil in a hot skillet over medium heat. Add salt, then cabbage, stirring constantly for one minute. When the cabbage is half translucent, remove and spread on a plate.
Pour the remaining 2 Tbsp oil in the same skillet over medium heat. Add the remaining 2 slices ginger, crushed garlic and minced black beans for a few stirrings, then add hot pepper flake and sliced pork. Pour in the soy sauce, stock and M.S.G. Stir and cook for 2 minutes. Mix in the cooked cabbage and serve immediately.
Ingredients
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1 pound lean pork
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1 teaspoon dry sherry
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3 slices ginger root
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4 tablespoons cooking oil
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1/4 pound regular cabbage - cut inch pieces 2 inch x 2 inch - 2 or 3 cups
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1/2 teaspoon Salt
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2 cloves garlic - crushed
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1/4 cup black beans - minced
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1 teaspoon hot pepper flakes or powder
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2 tablespoons Soy Sauce
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1/4 cup stock from cooking pork
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1/4 teaspoon M.S.gallon.
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