Stir-Fried Pork With Cabbage |
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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 4 |
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Stir-Fried recipe from Diabetes Forecast. Serving size 1 cup; Vegetable Exchanges 1; Lean Meat Exchanges 3. Ingredients:
1 lb pork tenderloin, cut into 1-inch cubes |
4 tablespoons light soy sauce, divided |
2 tablespoons dry sherry (or substitute 3 tbsp. low-fat, reduced-sodium chicken broth) |
2 teaspoons rice vinegar |
1/4 teaspoon red pepper flakes (optional) |
2 1/2 teaspoons canola oil or 2 1/2 teaspoons peanut oil, divided |
3 garlic cloves, minced |
2 tablespoons shallots, minced |
3 cups green cabbage, thinly sliced |
2 tablespoons low-sodium low-fat chicken broth (optional) |
Directions:
1. In a bowl, combine the pork, 3 tablespoons of the soy sauce, sherry (or chicken broth), rice vinegar and red pepper flakes if using. Marinate for 30 minutes in the refrigerator.
2. Drain and discard marinade. Bring to room temperature.
3. Heat half the oil in a wok or heavy skillet over high heat. Add pork and stir-fry for about 5 to 7 minutes until pork is almost cooked through. Remove the pork with a slotted spoon.
4. Add the remaining oil to the pan with the garlic, shallots, and cabbage. Stir-fry for about 5 minutes until cabbage is wilted.
5. Sprinkle the remaining soy sauce on the pork and add the chicken broth if you desire more liquid. Heat and serve.
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