Pork ‘n’ Napa Cabbage

Name: Pork 'n' Napa Cabbage
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
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

“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.

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.

Nutrition 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.

Originally published as Oriental Napa Pork in Light & Tasty April/May 2006

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sdipiazza

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.