Options

Format:
Include:
PRINT
See more
Photo: Jan Smith Photo by: Photo: Jan Smith

Hot and Sour Pork with Cabbage

Use packaged preshredded green cabbage to lessen chopping time. Ketchup adds sweet, tangy flavor.

Cooking Light APRIL 2006

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

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.

Nutritional Information

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
advertisement

Go to full version of

Hot and Sour Pork with Cabbage recipe

advertisement