Use packaged preshredded green cabbage to lessen chopping time. Ketchup adds sweet, tangy flavor.
1 (1-pound) pork tenderloin, trimmed and cut into strips
1 tablespoon cornstarch, divided
1/2 teaspoon white pepper
1/4 teaspoon salt
1 tablespoon water
1/2 cup ketchup
1 tablespoon sugar
1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
2 teaspoons low-sodium soy sauce
1 tablespoon peanut oil
3 garlic cloves, minced
12 cups coarsely chopped green cabbage (about 2 pounds)
1/3 cup chopped green onions
How to Make It
Combine pork, 1 teaspoon cornstarch, white pepper, and 1/4 teaspoon salt in a medium bowl; set aside.
Combine remaining 2 teaspoons cornstarch and 1 tablespoon water in a small bowl; set aside.
Combine ketchup and next 3 ingredients (through soy sauce) in a small bowl; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add pork mixture and garlic; sauté 2 minutes. Remove pork from pan; set aside. Add cabbage; sauté 2 minutes. Add ketchup mixture; sauté 2 minutes. Stir in pork; sauté 1 minute. Stir in cornstarch mixture; cook 30 seconds or until thick. Remove from heat; stir in onions.
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