2 tablespoons low-sodium soy sauce, plus more for serving
1/4 cup fresh orange juice
1 tablespoon finely grated ginger
1 pound boneless pork chops, about 1/2 inch thick
2 tablespoons cornstarch
2 tablespoons canola oil
8 ounces shiitake mushrooms, stems discarded and caps thinly sliced
1 small head Savoy cabbage, shredded
2 carrots, shaved lengthwise into long ribbons
1 8-ounce can sliced water chestnuts, chopped
1 cup fresh whole cilantro leaves (optional)
5 scallions (white and green parts), thinly sliced
1 cup pancake batter (store-bought or homemade)
1 1/2 tablespoons sesame seeds
How to Make It
Heat oven to 400° F.
In a small bowl, combine the hoisin sauce, vinegar, soy sauce, orange juice, and ginger; set aside.
Slice the pork chops into 1/4-inch-thick strips. Place the pork in a bowl, sprinkle with the cornstarch, and toss.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the pork and cook, stirring occasionally, until browned, 4 to 5 minutes. Transfer to a plate.
Add the remaining oil to the pan and place over medium-low heat. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Stir in the cabbage, carrots, water chestnuts, and cilantro (if using). Add the reserved sauce and cook until the cabbage begins to wilt, about 4 minutes. Add the pork and transfer to an 8-by-11-inch baking dish or shallow 2-quart casserole.
Add the scallions to the pancake batter and pour the mixture over the casserole. Sprinkle with the sesame seeds. Bake until golden brown, about 20 minutes. Serve with the additional soy sauce.