Stir-Fried Pork with Napa Cabbage
Yield
4 servingsPrep
10 minCook
10 minReady
25 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
beef stock
|
|
| ½ | teaspoon |
garlic
minced |
|
| ½ | teaspoon |
ginger root
fresh, minced |
|
| 1 | pound |
pork tenderloin
cut into 1 1/2x1 1/2 inch strips |
|
| 4 | cups |
napa (Chinese) cabbage
shredded |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
red pepper flakes
|
|
| 8 |
scallions, spring or green onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
beef stock
|
|
| 2.5 | ml |
garlic
minced |
|
| 2.5 | ml |
ginger root
fresh, minced |
|
| 453.6 | g |
pork tenderloin
cut into 1 1/2x1 1/2 inch strips |
|
| 946 | ml |
napa (Chinese) cabbage
shredded |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
red pepper flakes
|
|
| 8 | each |
scallions, spring or green onions
chopped |
|
Directions
Heat broth in a large non-stick frying pan or in a wok.
Stir-fry the garlic, ginger, and green onions for 1 minute.
Add pork and stir-fry until pink color is nearly gone, about 1 minute.
Mix in cabbage, cover, and continue cooking for 3 to 5 minutes or until cabbage is tender, stirring once.
Season with salt and red pepper flakes to taste.
