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1
Freeze the pork for 15 minutes.
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2
Meanwhile, in a microwave-safe bowl, cover the shiitake mushrooms with hot water and a paper towel.
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3
Microwave at high power for 3 minutes.
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4
Let the shiitake stand until softened, about 15 minutes.
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5
Drain and press out the water.
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6
Cut off and discard the stems.
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7
Thinly slice the caps.
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8
Slice the pork 1/4 inch thick.
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9
Stack the slices and cut them into 1/4-inch-wide strips.
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10
Transfer the pork to a medium bowl and toss with the cornstarch, sherry, soy sauce, white pepper and 1 tablespoon of the oil.
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11
Heat a large skillet until almost smoking.
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12
Add 1 1/2 tablespoons of the oil and heat until small puffs of smoke appear around the edges.
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13
Add the pork and stir-fry over high heat until nearly cooked, 30 seconds; transfer to a plate.
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14
Add the remaining 1 1/2 tablespoons of oil to the skillet, then add 1 teaspoon of salt and swirl to combine.
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15
When the oil is shimmering, add the shiitake caps and half of the cabbage and stir-fry over high heat until just wilted.
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16
Add the remaining cabbage and stir-fry until crisp-tender, 1 1/2 minutes longer.
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17
Return the pork to the skillet and cook until just heated through, 1 minute.
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18
Serve right away, with rice and chile sauce.
