Asian Pork Cabbage Stir-Fry |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Pork paired with crisp cabbage and carrots makes a stirring combination in this tasty main dish from Jane Goldsmith. It's a quick-fix dish when unexpected company arrives, she writes from Bloomfield, Indiana. I got the recipe from a friend when I was in college. Ingredients:
6 cups chopped cabbage, cut into 1-inch pieces |
3 teaspoons vegetable oil, divided |
4 medium carrots, julienned |
1 pork tenderloin (1 pound), cut into 3/4-inch pieces |
2 tablespoons minced fresh gingerroot |
1 cup reduced-sodium chicken broth, divided |
1/4 cup reduced-sodium soy sauce |
4 teaspoons cornstarch |
hot cooked rice, optional |
Directions:
1. 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.
2. 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.
3. 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.
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