Ingredients
8 ounces trimmed pork tenderloin, cut into 1/8-by-1 1/2-inch strips
1/4 cup low-sodium soy sauce
2 tablespoons sweet Marsala wine
2 teaspoons sugar
1 tablespoon toasted sesame oil
Salt and freshly ground black pepper
2 tablespoons peanut oil
1/4 cup thin slivers fresh ginger
8 scallions, white and light-green parts only, cut into 2-inch lengths and slivered
1 small savoy cabbage, (1 pound), cored and sliced 1/8-inch thick
2 carrots, peeled and grated on the large holes of a box grater
10 shiitake mushroom caps, sliced 1/8-inch thick (about 2 1/4 cups)
Curry Pancakes
Warm Plum Sauce
Preparation
Place pork, soy sauce, Marsala, sugar, sesame oil, and salt and pepper in a small bowl; toss and set aside.
Heat peanut oil in a large wok over high heat. Add ginger, scallions, cabbage, carrots, and mushrooms; cook, stirring and tossing constantly, until vegetables are wilted, about 5 minutes. Add pork and marinade and 6 tablespoons water; cook, stirring constantly, until pork is cooked through, 4 to 5 minutes. Serve immediately wrapped curry pancakes, with the plum sauce on the side.
