Instead of making caramel from scratch, we use brown sugar, which is much quicker.
1 tablespoon dark sesame oil
1 (1-pound) pork tenderloin, trimmed and cut into 1-inch pieces
1 cup chopped onion
1 cup chopped carrot
1 tablespoon minced peeled fresh ginger
5 garlic cloves, thinly sliced
1 cup unsalted chicken stock (such as Swanson)
3 tablespoons dark brown sugar
1 tablespoon fish sauce
1 tablespoon lower-sodium soy sauce
2 teaspoons cornstarch
2 teaspoons rice vinegar
1/2 teaspoon crushed red pepper
1 (8.8-ounce) package precooked white rice
1 cup thinly sliced napa (Chinese) cabbage
1/4 cup chopped unsalted roasted peanuts
1/4 cup cilantro leaves
4 lime wedges
How to Make It
Heat a wok or large skillet over high heat. Add oil to pan; swirl to coat. Add pork; stir-fry 6 minutes, browning on all sides. Remove pork from pan. Add onion, carrot, ginger, and garlic to pan; stir-fry 2 minutes. Combine stock and next 6 ingredients (through red pepper) in a bowl, stirring with a whisk. Add stock mixture to pan; bring to a boil. Reduce heat; simmer 4 minutes or until sauce is thick and bubbly. Return pork to pan; cook 1 minute, stirring to coat.
Spoon 1/2 cup rice onto each of 4 plates; top each serving with 3/4 cup pork mixture and 1/4 cup cabbage. Sprinkle each serving with 1 tablespoon peanuts and 1 tablespoon cilantro. Serve with lime wedges.
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