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.
- 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
- 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.
- 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.
- 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.
Originally published as Asian Pork Cabbage Stir-Fry in Light & Tasty June/July 2004, p42
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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