- 4 cups thinly sliced napa (Chinese) cabbage
- 4 (1/4-inch) diagonally cut green onions
- 2 navel oranges, divided
- 2 tablespoons dark sesame oil, divided
- 1 tablespoon rice vinegar
- 1 tablespoon lower-sodium soy sauce, divided
- 1/2 teaspoon crushed red pepper, divided
- 1 1/2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1/4 teaspoon freshly ground black pepper
- 1 pound boneless center-cut loin pork chops, cut into 1/4-inch-thick slices
- 1 tablespoon canola oil
- 2 cups cooked brown rice
- 2 teaspoons sesame seeds, toasted
- calories 475
- fat 18.9 g
- satfat 4 g
- monofat 8.5 g
- polyfat 5 g
- protein 39 g
- carbohydrate 37 g
- fiber 5 g
- cholesterol 107 mg
- iron 3 mg
- sodium 526 mg
- calcium 71 mg
How to Make It
Place cabbage and green onions in a large bowl. Peel and section 1 orange over bowl, squeezing membranes to extract juice. Add sections, 1 tablespoon sesame oil, vinegar, 1 teaspoon soy sauce, and 1/4 teaspoon red pepper; toss.
Juice remaining orange. Combine juice, oyster sauce, remaining 1/4 teaspoon red pepper, and remaining 1 tablespoon sesame oil in a small bowl. Combine remaining 2 teaspoons soy sauce, cornstarch, black pepper, and pork in a large bowl; toss to coat pork.
Heat a large cast-iron skillet or wok over high heat. Add canola oil; swirl to coat. Add pork in a single layer; cook 4 minutes or until browned, stirring after 2 minutes. Add juice mixture; cook 1 minute or until mixture bubbles and thickens slightly, stirring frequently. Divide rice and slaw among 4 plates. Top rice with pork mixture; sprinkle with sesame seeds.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.