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.
Hot and Sour Pork with Cabbage
Photo: Jan Smith
Use packaged preshredded green cabbage to lessen chopping time. Ketchup adds sweet, tangy flavor.
Yield: 4 servings (serving size: 1 1/2 cups)
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Amount per serving
- Calories: 282
- Calories from fat: 24%
- Fat: 7.6g
- Saturated fat: 1.6g
- Monounsaturated fat: 3.7g
- Polyunsaturated fat: 1.7g
- Protein: 26.6g
- Carbohydrate: 30.1g
- Fiber: 0.9g
- Cholesterol: 68mg
- Iron: 3.2mg
- Sodium: 791mg
- Calcium: 142mg
- 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
- 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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