- 1 pound pork tenderloin
- 1 teaspoon cornstarch
- 1 teaspoon water
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon sherry cooking wine
- Dash Sriracha or other hot sauce (optional)
- 2 teaspoons canola oil
- 2 cloves garlic, peeled and minced (about 1 tablespoon)
- 1-inch piece of ginger, peeled and minced (about 1 tablespoon)
- ½ medium kohlrabi (about ½ pound), peeled and sliced into thin matchsticks
- 2 to 3 heads baby bok choy (about ½ pound) sliced ¼-inch thick
- 1 medium carrot, sliced ¼-inch thick
- 2 teaspoons sesame oil
- ½ cup roasted, salted cashews, coarsely chopped
Slice the pork into 2-inch by ½-inch strips. In a medium bowl, combine the cornstarch and water and whisk until smooth. Add the soy sauce, brown sugar, sherry, and Sriracha, if using, and whisk to dissolve the sugar. Add the pork, toss to coat, and marinate 5 minutes.
Heat a wok over high heat until it begins to smoke. Add the canola oil and half of the pork in a single layer and cook, undisturbed, 1 minute. Flip and cook 2 minutes longer, tossing occasionally, until pork is golden brown on both sides. Remove to a bowl and repeat with the second batch.
Add the ginger and garlic to the now-empty wok and sauté 20 seconds. Add the vegetables and stir immediately so the ginger and garlic don’t burn on the bottom. Cook 3 minutes, tossing occasionally, until the vegetables are crisp-tender. Add the meat and juices back to the wok with the sesame oil and toss to combine the flavors. Serve over brown or white rice, topped with the chopped cashews and drizzled with additional hot sauce to taste.