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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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âIâve been making this one-dish pork dinner for more than 20 years,â writes Lisa Thomason from Ingleside, Illinois. âAnd itâs always been a favorite. Itâs fast, flavorful and easy to double for guests.â TASTY TIP: Use fresh ginger and more red pepper to kick up the heat; add shredded carrots for extra color. Ingredients:
1-1/4 cups water, divided |
3 tablespoons reduced-sodium soy sauce |
3 tablespoons reduced-fat chunky peanut butter |
1 teaspoon ground ginger |
1/2 teaspoon browning sauce, optional |
1/4 teaspoon crushed red pepper flakes |
2 tablespoons cornstarch |
1 pork tenderloin (1 pound), cut into 1-inch cubes |
5 teaspoons canola oil, divided |
1 medium onion, chopped |
2 garlic cloves, minced |
5 cups thinly sliced napa or chinese cabbage |
1 cup thinly sliced carrots |
Directions:
1. In a small bowl, combine 1 cup water, soy sauce, peanut butter, ginger, browning sauce if desired and red pepper flakes; set aside. In another bowl, combine cornstarch and remaining water until smooth; set aside.
2. In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons oil until browned. Remove and keep warm. In the same pan, saute onion and garlic in remaining oil for 2 minutes. Add cabbage and carrots; stir-fry 3-4 minutes longer or until crisp-tender.
3. Return pork to the pan. Stir in peanut butter mixture. Stir cornstarch mixture and gradually stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 4 servings.
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