ginger pork and cabbage stir-fry
(1 rating)
I found this in a Rachael Ray magazine and did not want to lose it! It was one of the "on a budget" meals. Suggestion was to add a diced pear just before serving.
(1 rating)
yield
4 serving(s)
prep time
20 Min
cook time
10 Min
method
Stir-Fry
Ingredients For ginger pork and cabbage stir-fry
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1 lbboneless pork chops, sliced thinly
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1 tspsalt - you can use less!
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1 tspcornstarch
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1 tspsesame oil
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3 tspcanola oil
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1 sliceginger - i inch piece, peeled, thinly sliced
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3 clovegarlic, thinly sliced
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1/2head napa cabbage, cored and chopped
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1red bell pepper, sliced
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1scallion, sliced
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3 cbrown rice, cooked
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salt and pepper to taste, for serving
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1 cwater
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2 tspcornstarch
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2 Tbspponzu or soy sauce
How To Make ginger pork and cabbage stir-fry
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1In a bowl, combine pork, cornstarch, sesame oil and 1 teaspoon salt - you can use less salt. Let marinate 10 minutes. -
2In a wok, heat 1 1/2 tbsp. canola oil over medium high heat. Add ginger and garlic, cook, stirring until fragrant, about 1 minute.
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3Add pork in a single layer. Cook without stirring until browned on the bottom - about 2 minutes. Then continue to cook, stirring for about another minute. Transfer to bowl.
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4Heat remaining oil. Add cabbage, pepper and scallion. Cook until crisp-tender - about a minute. In a small bowl, mix rest of cornstarch with cold water and ponzu sauce. Push veggies to the side, pour water mixture in the center, stir until thickened. Stir in pork, season to taste. Serve with rice.
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