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Hot and Sour Pork with Cabbage

Photo: Jan Smith
Yield 4 servings (serving size: 1 1/2 cups)
Use packaged preshredded green cabbage to lessen chopping time. Ketchup adds sweet, tangy flavor.

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

Nutrition 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

How to Make It

  1. Combine pork, 1 teaspoon cornstarch, white pepper, and 1/4 teaspoon salt in a medium bowl; set aside.

  2. Combine remaining 2 teaspoons cornstarch and 1 tablespoon water in a small bowl; set aside.

  3. Combine ketchup and next 3 ingredients (through soy sauce) in a small bowl; set aside.

  4. 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.