- 6 cups cabbage chunks (1-inch pieces)
- 3 teaspoons canola oil, divided
- 4 medium carrots, julienned
- 1 pork tenderloin (about 1 pound), cut into 3/4-inch cubes
- 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 hot oil for 1-2 minutes. Add carrots; stir-fry 3-4 minutes longer or until carrots are crisp-tender. Remove and keep warm.
- Stir-fry the 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. Return cabbage and carrots to skillet. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve over rice if desired. Yield: 4 servings.
Reviews forAsian Pork Cabbage Stir-Fry
"This meal is healthy and light, but not one that I would make again. I did add mushrooms and asparagus to the dish. There are too many excellent stir fry dishes available to make."