Pork loin with Chinese cabbage

Ingredients for 4 servings:

• 600 g pork loin(s)
• 2 cloves garlic, chopped
• 1 Chinese cabbage, medium-sized
• 3 tbsp soy sauce, light
• 2 tbsp sherry, dry (or rice wine)
• 1 tbsp honey
• 3 tbsp oil (sesame oil)
• 1 pinch of salt
• 1 pinch(s) of pepper
• 1 bunch chervil, finely chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Rinse the pork loin, pat dry, and skin with a sharp knife. Cut into 1 cm thick slices, then into strips. For the marinade, combine the chopped garlic, soy sauce, sherry, and honey. Add the meat to the marinade and chill for one hour, turning occasionally. Meanwhile, wash the Chinese cabbage and cut into 3 large pieces. Set aside. Heat the oil in a wok and stir-fry the meat without the marinade for 2-3 minutes. Add the Chinese cabbage and marinade to the meat and stir-fry for 2 minutes. Season with salt and pepper. Transfer the dish to a warmed platter and sprinkle with chervil leaves. Serve with rice.