If your butcher is unable to cut an 8-ounce piece of pork loin, buy 1 pound and freeze the remainder for another use. Save your mushroom stems for stocks or broths.
1 small head green or Savoy cabbage
2 tablespoons lower-sodium soy sauce
2 tablespoons dark sesame oil
1 tablespoon hoisin sauce
1 teaspoon cornstarch
1 (8-ounce) boneless pork loin, trimmed
1/2 cup matchstick-cut carrots
4 mushroom caps, thinly sliced
2 tablespoons canola oil, divided
3/4 cup sliced green onions, divided
3 tablespoons water
2 teaspoons minced fresh garlic
How to Make It
Reserve 8 cabbage leaves. Shred remaining cabbage to measure 2 cups. Combine soy sauce and next 3 ingredients (through cornstarch). Cut pork crosswise into 1/4-inch-thick slices. Stack several slices vertically; slice pork into 1/4-inch-thick pieces. Repeat procedure with remaining pork. Add pork, carrots, and mushrooms to soy sauce mixture; toss.
Heat a large skillet over medium-high heat. Add 1 tablespoon oil. Add 1/4 cup onions; sauté 30 seconds. Add shredded cabbage and water; sauté 2 minutes. Remove cabbage mixture from pan. Add remaining 1 tablespoon oil. Add remaining 1/2 cup onions and garlic; sauté 30 seconds. Add pork mixture; sauté 3 minutes or until done. Add cabbage mixture; toss. Place about 1/3 cup pork mixture into each of 8 reserved cabbage leaves.
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So good. We've been trying lots of Asian recipes lately and my boyfriend said this is his favorite. We decided to substitute lettuce for the cabbage wrap, but it fell apart. We ended up using tortillas. Next time I might be prepared cole slaw mix instead of messing with a whole head of cabbage. Definitely excited to try again.
This recipe is a newfound household favorite! I can't believe that anyone's dish turned out bland! My roommate and I love it and think it's very tasty -- restaurant quality! The last time I made it, I added water chesnuts to the mix, which was a great crunchy addition. I also think it would be good with some peanuts. We prefer wrapping the filling in iceberg lettuce because the cabbage is a little bitter raw. It goes great with a side of brown rice, especially when you scramble in an egg to give that fried rice effect! I think it could easily be vegetarian if you omitted the pork and added more mushrooms.
Pretty good! I used 1 tbps sesame oil and 1 tbsp of spicy pepper oil to give this dish more flavor. It was a lot of work for a weeknight, but definitely worth it and a good recipe to add to the rotation.
Decent recipe, but my family agreed, it was somewhat bland. The recipe involved a good bit of prep work with somewhat 'eh' results. I went with the two stars because I agree, it has potential... the pork was tender and the cabbage added a nice crunch. Maybe the addition of some chiles or ginger. I won't rush back to make it again, though.
I made the receipe just like it said - the stuffing was good (not great) but the cabbage wrap was awful. I would have preferred to use lettuce like some of the reviewers did. It was just okay so not anything i would make again.
The filling for this was great my husband and I loved it! The only thing that was off was the cabbage wraps, my grocery store didn't have napa cabbage so I just went with green cabbage. It worked great for the filling, but was too tough for my liking for the wrap. I had made some rice so it wasn't a big deal. Next time I'll use lettuce or maybe a tortilla
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