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Savory zha cai shredded pork stir-fry pairs tender pork with crunchy pickled mustard. A high protein, family dinner staple with fresh, tangy flavor.
Slice the pork tenderloin into thin shreds, marinate with 1/2 tbsp soy sauce, 1/2 tbsp Shaoxing wine, and white pepper for at least 15 minutes.
Rinse zha cai under cold water to remove excess salt, then cut into fine shreds; pat dry with paper towels.
Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. When shimmering, add pork and stir-fry quickly until just cooked through and no pink remains, then transfer pork to a plate.
Add another 1 tbsp oil to the pan, then sauté ginger over medium-high heat until aromatic, about 30 seconds. Add shredded zha cai and stir-fry for 2 minutes to release fragrance.
Return pork to the wok, add remaining soy sauce, Shaoxing wine, sugar, and half the chopped scallions. Stir continuously over high heat for 1-2 minutes until well mixed and slightly glossy. Drizzle with sesame oil, toss briefly, and garnish with the rest of the scallions before serving.
