Hot and Sour Pork with Cabbage
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| Sun, 12-02-2007 - 4:54pm |
This is from Cooking Light; I made it the other night and served it with hot and sour soup and sauteed snow peas. I listed my modifications in green.
Hot and Sour Pork with Cabbage
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 (look for one that meets the SBD guidelines)
1 tablespoon sugar (Splenda)
1 tablespoon Sriracha (hot chile sauce, such as Huy Fong) (I found this in my grocery store, but the sugar content was too high. I made a personal choice and used it anyway, but I think you could easily substitute hot chili oil)
2 teaspoons low-sodium soy sauce
1 tablespoon peanut oil (I used canola oil)
3 garlic cloves, minced
12 cups coarsely chopped green cabbage (about 2 pounds) (using pre-shredded bagged cabbage saves time; I used one bag)
1/3 cup chopped green onions
PreparationCombine 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.



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That's another favorite around here, Cathy. I'm trying to find more Asian recipes like this. We really like Chinese food, but there are not alot of legal restaurant options around here.
The hot & sour pork is different from the Mu Shu, because of the ketchup-based sauce. Totally different taste, but very good just the same!!!
Rebekah
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