Hot and Sour Pork with Cabbage

Hot and Sour Pork with Cabbage Recipe
Photo: Jan Smith
Use packaged preshredded green cabbage to lessen chopping time. Ketchup adds sweet, tangy flavor.
4

Worthy of a special occasion

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 282
Caloriesfromfat 24 %
Fat 7.6 g
Satfat 1.6 g
Monofat 3.7 g
Polyfat 1.7 g
Protein 26.6 g
Carbohydrate 30.1 g
Fiber 0.9 g
Cholesterol 68 mg
Iron 3.2 mg
Sodium 791 mg
Calcium 142 mg

Ingredients

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

Preparation

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.

Note:

Katie and Leeann Chin,

April 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note