Rating: 3.5 stars
5 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

Mix the slaw for this dish up to a day in advance, if you wish. The cabbage will absorb the flavors and still retain a satisfying crunch.

Recipe by Cooking Light March 2015


Credit: Brian Kennedy; Styling: Claire Spollen

Recipe Summary

25 mins
25 mins
Serves 4 (serving size: about 5 slices pork, 1 1/4 cups slaw, 1/2 cup rice, and 1/2 teaspoon sesame seeds)


Ingredient Checklist


Instructions Checklist
  • 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.

Chef's Notes

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.

Nutrition Facts

475 calories; fat 18.9g; saturated fat 4g; mono fat 8.5g; poly fat 5g; protein 39g; carbohydrates 37g; fiber 5g; cholesterol 107mg; iron 3mg; sodium 526mg; calcium 71mg.