Rating: 4 stars
23 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1

Instead of making caramel from scratch, we use brown sugar, which is much quicker.

Tiffany Vickers Davis
Recipe by Cooking Light May 2014

Gallery

Credit: Iain Bagwell; Styling: Ginny Branch

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

402 calories; fat 10.8g; saturated fat 2g; mono fat 4.6g; poly fat 3.4g; protein 31g; carbohydrates 45g; fiber 3g; cholesterol 74mg; iron 3mg; sodium 618mg; calcium 68mg.
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