Asian Pork and Cabbage (Low Carb) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 3 |
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You will not believe how good this tastes after you find out how quick it is! The recipe is from 15-Minute Low-Carb Recipes by Dana Carpender. I used a Vietnamese chili garlic sauce instead of anything called paste because my grocery quit carrying the one with the garlic included. I wouldn't go so far as to call the onion optional, but I left it out because I had none left, so if you are on a strict carb limit or hate onions, you will still love this without it. The book lists 6 g carbs & 1 g fiber (just in case the computer can't tabulate one of the ingredients). Ingredients:
1 lb boneless pork loin |
1/2 head cabbage |
1 small onion |
3 -4 tablespoons peanut oil |
1 tablespoon black bean sauce |
1 -2 tablespoon garlic and red chile paste |
Directions:
1. Slice the pork loin in very thin strips (or as thin as you can manage). Slice the cabbage 1/2 inch thick then cut crosswise a couple of times. Thinly slice the onion.
2. Heat oil in a large skillet (or a wok if you're lucky enough to have one). Add the pork to the hot skillet and stir-fry 3 to 5 minutes. Add the cabbage and onion and stir fry until tender-crisp. Stir in the black bean sauce and chili garlic paste.
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