Stir-Fried Pork and Cabbage
This easy stir-fry comes together quickly and is the perfect weeknight dish.
Makes
Serving size
Ingredients
12 ounces boneless pork loin or pork tenderloin, trimmed of fat
2 teaspoons cornstarch
1 tablespoon low sodium soy sauce
1½ tablespoons dry sherry
¼ teaspoon white pepper
¼ cup peanut oil, divided
1 pound napa cabbage
8 shiitake mushrooms, thinly sliced
¾ cup red bell pepper, diced (about 1 medium pepper)
¼ cup green onions, thinly sliced
½ cup low sodium vegetable or low sodium chicken broth, divided
2 cups cooked white rice
Chinese chili sauce (optional)
Instructions
- Cut the pork into thin slices.
- In a medium bowl, whisk together cornstarch, soy sauce, sherry, pepper, and 1 tablespoon of peanut oil. Add the pork and toss to coat. Allow to marinate for 1 hour.
- Cut cabbage in quarters lengthwise. Core and thinly slice crosswise. Rinse and spin dry. Set aside.
- In a large skillet over medium-high heat, add 1½ tablespoon 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.
- Add the last 1½ tablespoon of peanut oil to the skillet. Stir in the mushrooms, 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 1½ minutes, stirring frequently.
- Return pork to the pan and cook until heated through, about 1-2 minutes.
- Remove from heat. Serve with rice and chili sauce, if desired.
Cooking Tip
Button or cremini mushrooms can be substituted for the shiitake mushrooms.
Nutrient analysis for this recipe was run with low sodium soy sauce and without Chinese chili sauce.
Recipe contributed by Akebia
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