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Pork 'n' Napa Cabbage

“I’ve been making this one-dish pork dinner for more than 20 years,” writes Lisa Thomason from Ingleside, Illinois. “And it’s always been a favorite. It’s fast, flavorful and easy to double for guests.” TASTY TIP: Use fresh ginger and more red pepper to kick up the heat; add shredded carrots for extra color.

4 ServingsPrep/Total Time: 30 min.

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

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All natural Whole Pork Tenderloin is a great base for any meal. Mix it up with different marinades and sauces for a great dinner.

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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

2 of 2

Pork 'n' Napa Cabbage (continued)

Directions (continued)

cornstarch mixture and gradually stir into pork mixture. Bring to a
boil; cook and stir for 2 minutes or until thickened. Yield: 4
servings.

Nutrition Facts: 1 cup equals 328 calories, 14 g fat (3 g saturated fat), 63 mg cholesterol, 606 mg sodium, 20 g carbohydrate, 4 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 2 fat, 1/2 starch.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.