Pork 'n' Napa Cabbage Recipe
- 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
- 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.
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.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.