Asian Pork Cabbage Stir-Fry
Total TimePrep/Total Time: 25 min.
- 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.
Nutrition Facts2 cups: 252 calories, 8g fat (2g saturated fat), 63mg cholesterol, 855mg sodium, 19g carbohydrate (0 sugars, 5g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable.
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Feb 13, 2013
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.
Aug 14, 2012
I used chicken instead of pork and added water chestnuts, which turned out well! I'll make again, but will try to add mushrooms next time.
Feb 20, 2012
Was so easy, quick and delicious. Will make it again soon.