Taste of Home
Pork Cabbage Stir-Fry
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.
The ginger comes through nicely in this colorful napa cabbage stir-fry that is lower in fat and sodium than many. It's great served over steamed rice or cooked noodles. —Marcie Nor of Macungie, Pennsylvania
Ingredients
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4 teaspoons cornstarch
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1-1/2 teaspoons sugar
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1/4 cup white wine or chicken broth
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3 tablespoons reduced-sodium soy sauce
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1 pound boneless pork loin, cut into 2-inch strips
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4 teaspoons canola oil
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1 cup thinly sliced carrots
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2 garlic cloves, minced
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1 teaspoon ground ginger
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1-1/2 pounds Chinese or napa cabbage, thinly sliced
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Hot cooked rice
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Sesame seeds, optional
Directions
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1.
In a small bowl, combine the cornstarch and sugar. Stir in wine or broth and soy sauce until smooth.
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2.
In a large nonstick skillet or wok, stir-fry pork in oil until no longer pink. Add the carrots, garlic and ginger; stir-fry for 2 minutes. Add cabbage; stir-fry until cabbage is wilted.
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3.
Stir soy sauce mixture; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. If desired, sprinkle with sesame seeds.
Nutrition Facts
1 cup: 256 calories, 10g fat (2g saturated fat), 56mg cholesterol, 619mg sodium, 13g carbohydrate (5g sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat, 1/2 starch.
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