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1
Trim pork of surface fat and slice crosswise, creating 1/8 inch thick pieces
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2
Bring four quarts of water to boil in a Dutch oven. (4 cups = 2 pints = 1 quart)
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3
In a medium bowl, whisk soy sauce, oyster sauce, hoisin sauce, sesame oil, and five-spice powder together.
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4
Place three tablespoons of mixture in large zip plastic bag & add the pork, pressing all excess air out of the bag before sealing.
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5
Refrigerate for at least 15 minutes, but no more than an hour.
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6
Add the cornstarch & broth into remaining soy sauce mixture, whisking together.
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7
In separate bowl, mix the minced garlic & grated ginger with a 1/2 teaspoon of vegetable oil. Set aside.
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8
Heat 1 tablespoon of vegetable oil in a 12-inch cast-iron or non-stick skillet over high heat.
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9
Using a wooden spoon, add half the pork in a single layer.
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10
Leave for 1 minute, without stirring.
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11
Continue to cook until browned, stirring occasionally, about 2 or 3 minutes
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12
Add 2 tablespoons of wine to the skillet.
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13
Cook for 30-60 seconds, stirring constantly, until liquid is reduced and pork is well coated.
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14
Transfer pork to a medium bowl & repeat with remaining half of pork, 1 teaspoon of oil, and remaining 2 tablespoons of wine.
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15
Wipe skillet clean with paper towels, then returning to high heat with 1 teaspoon of vegetable oil.
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16
Add mushrooms, stir occasionally until light golden brown, 4 to 6 minutes.
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17
Add scallions, stir occasionally until wilted, 2 to 3 minutes.
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18
Transfer vegetables to bowl with pork.
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19
Add noodles to the boiling water, stir occasionally under tender, about 3 to 4 minutes for the Chinese noodles, or 10 minutes for the dried linguine.
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20
Add remaining teaspoon of vegetable oil and cabbage to the now-empty skillet, stir occasionally for 3 to 5 minutes.
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21
Clear the center of skillet & add the garlic-ginger mixture, mashing the mixture with the back of a spoon for 30 seconds (until fragrant).
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22
Stir garlic mixture into cabbage & return the pork-vegetable mixture to the skillet.
