12 ounces boneless pork loin or pork tenderloin, trimmed of fat
2 teaspoons cornstarch
1 tablespoon low sodium soy sauce (see recipe notes)
1 ½ tablespoons dry sherry
¼ teaspoon white pepper
¼ cup peanut oil, divided
1 pound napa cabbage
8 shiitake mushrooms, thinly sliced
¾ cup diced red bell pepper (about 1 medium pepper)
¼ cup green onions, thinly sliced
½ cup low sodium vegetable or low sodium chicken broth, divided (¼ cup + ¼ cup)
2 cups cooked white rice
Chinese chili sauce, optional (not in nutrient analysis)
Makes: 4 Serving size: 1½ cups stir fry + ½ cup cooked rice
1. Cut the pork into thin slices.
2. In a medium bowl, whisk together cornstarch, soy sauce, sherry, pepper, and 1 tbsp of the peanut oil. Add the pork and toss to coat. Allow to marinate 1 hour.
3. Cut cabbage in quarters lengthwise. Core and thinly slice crosswise. Rinse and spin dry. Set aside.
4. In a large skillet over medium-high heat, add 1-1/2 tbsp of peanut oil. When the oil is hot, add the pork in 2 batches and cook about 1-2 minutes, until almost cooked
through. Transfer to a plate.
5. Add the last 1-1/2 tbsp of peanut oil to the skillet. Stir in the shiitakes, peppers, and green onions. Cook until vegetables are tender, about 2 minutes. Add half of the
cabbage and ¼ cup broth. Cook until cabbage starts to wilt. Add the rest of the cabbage and broth. Cook for about 1-1/2 minutes, stirring frequently.
6. Return pork to the pan and cook until heated through, about 1-2 minutes.
7. Remove from heat. Serve with rice and chili sauce.