Pork 'n' Napa Cabbage Recipe

3.5 1 2
Publisher Photo

Pork 'n' Napa Cabbage Recipe

Read Reviews
3.5 1 2
Publisher Photo
“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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/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
  • 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 cornstarch mixture and gradually stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 4 servings.
Originally published as Pork 'n' Napa Cabbage in Light & Tasty April/May 2006, p9

Nutritional Facts

1 cup: 328 calories, 14g fat (3g saturated fat), 63mg cholesterol, 606mg sodium, 20g carbohydrate (7g sugars, 4g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 2 fat, 1/2 starch.

  • 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.
Originally published as Pork 'n' Napa Cabbage in Light & Tasty April/May 2006, p9

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPork 'n' Napa Cabbage

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
sdipiazza User ID: 2106899 231714
Reviewed Aug. 24, 2015

"I couldn't find napa cabbage or chinese cabbage so used bok choy. This is a fast, delicious dish...although I found 1/4 tsp red pepper flakes is too spicy for us. I used 1/8 tsp. and that was plenty spicy. Delicious."

Loading Image