A great recipe in an incredibly simple form. serve over rice with coconut.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon grated fresh ginger
- 1 teaspoon minced garlic
- ¾ pound pork tenderloin, fat trimmed and pork cut into 1/4-inch strips
- 2 tablespoons vegetable oil
- 2 cups shredded napa cabbage
- 1 carrot, grated
- salt and ground black pepper to taste
Instructions
- Mix soy sauce, sesame oil, ginger, and garlic in a bowl until marinade is smooth; pour into a resealable plastic bag. Add pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 1 hour to overnight.
- Heat vegetable oil in a wok or large skillet over medium heat. Add cabbage and carrot; cook and stir for 1 to 2 minutes. Push cabbage mixture aside and add pork with marinade to middle of the skillet. Cook and stir until pork is cooked through, 3 to 4 minutes. Draw cabbage into the center of the skillet; cook and stir for 1 to 2 minutes. Season with salt and pepper.
- You can marinate the pork for 1 hour, or overnight.
Nutrition Facts
| Calories | 118 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 1 g |
| Protein | 10 g |
| Saturated Fat | 1 g |
| Sodium | 351 mg |
| Sugars | 1 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
This turned out delicious – I will definitely make it again. I used about 1 1/2lbs of pork and tripled the sauce. Other than that the only changes I made were to add mushrooms and sliced green onions. Great recipe & su[er easy – thank you!
Read the reviews and doubled the sauce. This was a fantastic recommendation. No changes besides that. After eating some I added a little white pepper to the remaining amount and this brought a nice, peppery balance to the dish and i highly recommend the addition. I’ll make this several times.
I absolutely love this recipe. It’s quick, easy & so favorable. The first time I made it, I didn’t have any Napa cabbage so I used a bag of shredded coleslaw mix. It was so yummy, I continued using the shredded cabbage but have changed the protein using chicken & another time, scrambled eggs. I like a little kick so I add red pepper flakes & then top it off with roasted peanuts.
I didn’t make any changes and would make this often. A delicious eggplant alternative!
The pork comes out so tender! Very nice flavor. See my note about adding pancakes for authenticity.
A good foundation recipe, but it needed more. More spice, more flavor, more texture. A great jumping off point.
Really good and easy recipe. I added some hoisin sauce for extra flavor. Next maybe will add some mushrooms or bean sprouts.
Excellent and succulent pork dish. I also added tree ear (a Chinese mushroom/fungus) to the cabbage/carrot mix. It was a big hit with my Chinese wife who doesn’t see me cook a lot of native dishes. I would double the amount of marinade for next time and possibly add a little egg and huangjiu (Chinese yellow wine) in future.
Made as written and this was good. I would have liked the flavor of the marinade to come out a little more so next time I will double the ingredients in the marinade. Good recipe!