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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This is a great recipe, flavorful and filling. I used Siracha Chili Sauce and got a nice kick out of the sauce. I have been making this recipe for several years now. The flavor reminds me of Chinese Twice Cooked Pork. I make this at least once a month, and my husband loves it, too.
We really liked this. I had a little less than 1.5 lbs of cabbage, so I bought 3/4 lb pork tenderloin but kept all the amounts of the other ingredients the same. It had quite a bit of kick - whoever complained it didn't have flavor must not have used Sriracha sauce. Cooking time for both the meat and the cabbage was a little longer than 2 minutes each to get the meat browned and start to get the cabbage going. I used a wok on close to high heat. Served with brown jasmine rice and vegetable egg rolls from Trader Joes.