I've been a bit more in a cooking mood this week. I think it has a lot to do with the fact that Hubby is finished with classes for the semester, so dinner is not a rush to have him out the door by 4:45 to get to class every night. I cooked Sweet and Sour Chicken one night, but then wanted to try something new. I opened up a cookbook my mother-in-law gave me for Christmas (Taste of Home's Light and Tasty Annual Recipes 2005) and came across Oriental Pork Cabbage Stir-Fry.
We eat very little pork...as in I can't even remember the last time I cooked it...but we had a bunch of cabbage in the fridge left over from making Rainbow Cole Slaw as well as some carrots that really needed to get used up.
Oriental Pork Cabbage Stir-Fry
6 cups cabbage chunks (1 inch pieces)
3 teaspoons canola oil, divided
4 medium carrots, julienned
1 pork tenderloin (about 1 pound), cut into 3/4 inch cubes
2 tablespoons minced fresh gingerroot
1 cup reduced-sodium chicken broth, divided
1/4 cup reduced sodium soy sauce
4 teaspoons cornstarch
We also served this over brown rice.
In a large nonstick skillet or wok, stir-fry cabbage in 1 teaspoon hot oil for 1-2 minutes. Add carrots; stir-fry 3-4 minutes longer or until carrots are crisp-tender. Remove and keep warm.
Stir-fry the pork in remaining oil for 2 minutes. Add ginger and stir-fry for 2 minutes or until pork is lightly browned. Stir in 3/4 cup broth and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until meat juices run clear.
Combine cornstarch and remaining broth until smooth. Gradually stir into pan. Return cabbage and carrots to skillet. Bring to a boil; cook and stir for 2-3 minute or until thickened. Serve over rice if desired.
One serving (2 cups stir-fry calculated without rice) equals 252 callories, 8 g fat, 63 mg cholesterol, 855 mg sodium, 19 g carbohydrate, 5 g fiber, 27 g protein.
Note: We served it over rice and got far more than what we consider 4 servings from this recipe.