Ingredients:
- 1 pork tenderloin (1 lb), cut into 3/4-inch pieces
- 2 tbsp minced fresh gingerroot
- hot cooked rice , optional
Directions:
- In a large nonstick skillet or wok, stir-fry cabbage in 1 teaspoon oil for 1-2 minutes or until crisp-tender. Add carrots; stir-fry 3-4 minutes longer or until carrots are crisp-tender. Remove and keep warm.
- In the same pan, stir-fry pork in remaining oil for 2 minutes. Add ginger and stir-fry for 2 minutes or until pork is lightly browned. Stir in 3/4 cup broth and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until meat juices run clear.
- Combine cornstarch and remaining broth until smooth. Gradually stir into pan. Stir in the cabbage mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with rice if desired. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 236.4 Kcal (990 kJ) | ||
| Calories from fat | 50.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.67g | 9% | |
|---|---|---|---|
| Cholesterol | 73.69mg | 25% | |
| Sodium | 1269.68mg | 53% | |
| Potassium | 963.72mg | 21% | |
| Total Carbs | 17.62g | 6% | |
| Sugars | 7.41g | 30% | |
| Dietary Fiber | 6.04g | 24% | |
| Protein | 28.33g | 57% | |
| Vitamin C | 53.1mg | 88% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 1.5mg | 8% | |
| Calcium | 87.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 60.32 Kcal (253 kJ) | ||
| Calories from fat | 13.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.45g | 9% | |
|---|---|---|---|
| Cholesterol | 18.8mg | 25% | |
| Sodium | 323.96mg | 53% | |
| Potassium | 245.9mg | 21% | |
| Total Carbs | 4.49g | 6% | |
| Sugars | 1.89g | 30% | |
| Dietary Fiber | 1.54g | 24% | |
| Protein | 7.23g | 57% | |
| Vitamin C | 13.5mg | 88% | |
| Vitamin A | 0.2mg | 20% | |
| Iron | 0.4mg | 8% | |
| Calcium | 22.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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