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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This recipe makes quite a bit. Ingredients:
1 tbspn cornstarch, divided |
1/2 tsp white pepper |
1lb pork tenderloin, trimmed and cut into thin strips |
1/4 tsp salt |
1 tbspn water |
2 tsp low-sodium soy sauce |
1 tbspn peanut oil |
1 tbspn sriracha (hot chile sauce, such as huy fong) |
3 garlic cloves, minced (if you like garlic, add more) |
1/3 cup green onions, chopped |
12 cups coarsely chopped green cabbage (about 2 lbs!) |
Directions:
1. Combine the pork, white pepper, cornstarch and salt in a medium-sized bowl.
2. In a small bowl, mix 2 teaspoons of cornstarch and 1 tablespoon of water. Set this aside.
3. In another small bowl, mix ketchup, Sriracha, soy sauce, peanut oil, and set aside.
4. Now heat up a large sized non-stick skillet on medium to high heat.
5. Add in the pork and garlic, saute for 2 mins, remove pork from pan, and set aside. Add cabbage to the pan and saute for 2 mins. Add ketchup mixture and saute for 2 mins. Stir in the pork and saute for another 1 min. Now Stir in the cornstarch mixture and cook for half a minute. Remove from the heat and stir in onions.
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