Ingredients
- 1 (1-pound) pork tenderloin, trimmed and cut into strips
- 1 tablespoon cornstarch, divided
- 1/2 teaspoon white pepper
- 1/4 teaspoon salt
- 1 tablespoon water
- 1/2 cup ketchup
- 1 tablespoon sugar
- 1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
- 2 teaspoons low-sodium soy sauce
- 1 tablespoon peanut oil
- 3 garlic cloves, minced
- 12 cups coarsely chopped green cabbage (about 2 pounds)
- 1/3 cup chopped green onions
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Preparation
Step 1
Combine pork, 1 teaspoon cornstarch, white pepper, and 1/4 teaspoon salt in a medium bowl; set aside.
Combine remaining 2 teaspoons cornstarch and 1 tablespoon water in a small bowl; set aside.
Combine ketchup and next 3 ingredients (through soy sauce) in a small bowl; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add pork mixture and garlic; sauté 2 minutes. Remove pork from pan; set aside. Add cabbage; sauté 2 minutes. Add ketchup mixture; sauté 2 minutes. Stir in pork; sauté 1 minute. Stir in cornstarch mixture; cook 30 seconds or until thick. Remove from heat; stir in onions. Makes 4 servings.
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Nutritional Information
Amount per serving
Calories: 282
Calories from fat: 24%
Fat: 7.6g
Saturated fat: 1.6g
Monounsaturated fat: 3.7g
Polyunsaturated fat: 1.7g
Protein: 26.6g
Carbohydrate: 30.1g
Fiber: 0.9g
Cholesterol: 68mg
Iron: 3.2mg
Sodium: 791mg
Calcium: 142mg