Stir-Fried Pork with Cabbage
ingredients
1 lb. pork tenderloin, cut into 1-inch cubes
4 Tbsp. light soy sauce, divided
2 Tbsp. dry sherry (or substitute 3 Tbsp. low-fat, reduced-sodium chicken broth)
2 tsp. rice vinegar
1/4 tsp. red pepper flakes (optional)
2 1/2 tsp. canola or peanut oil, divided
3 garlic cloves, minced
2 Tbsp. minced shallots
3 cups thinly sliced green cabbage
2 Tbsp. low-fat, reduced-sodium chicken broth (optional)
preparation
4 servings
Preparation time: 30 minutes
Cooking time: 12 minutes
1. In a bowl, combine the pork, 3 Tbsp. of the soy sauce, sherry (or chicken broth, if substituting), rice vinegar, and red pepper flakes, if using. Marinate for 30 minutes in the refrigerator.
2. Remove the pork from the refrigerator and bring to room temperature. Drain the marinade.
3. Heat half the oil in a wok or heavy skillet over high heat. Add the 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 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.
nutrition
Serving Size: 1 cup
Vegetable exchanges: 1
Lean meat exchanges: 3
Amount Per Serving
Calories: 172
Calories From Fat: 52
Total Fat: 6 grams
Saturated Fat: 1.2 grams
Cholesterol: 61 milligrams
Sodium: 338 milligrams
Total Carbohydrate: 6 grams
Dietary Fiber: 1 gram
Sugars: 3 grams
Protein: 24 grams
