Pork 'n' Napa Cabbage Recipe

Ingredients

• 1-1/4 cups water, divided
• 3 tablespoons reduced-sodium soy sauce
• 3 tablespoons Jif® Extra Crunchy Reduced Fat 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

• 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.
• 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.
• 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.

Pork 'n' Napa Cabbage published in Light & Tasty April/May 2006, p9