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2 carrots
1/4 green cabbage
1/2 cup chicken broth
3 tbsp hoisin sauce
1 tbsp cornstarch
1 garlic clove, minced, or 1 tsp bottled chopped
1/2 tsp dark sesame oil
1 pork tenderloin
vegetable oil
Prepare vegetables. In a small bowl, stir broth with hoisin, cornstarch, garlic and sesame oil. Slice pork in half lengthwise, then slice each half into thin pieces.
Lightly coat a large, non-stick frying pan with oil and set over medium-high heat. When hot, add pork. Stir-fry until no pink remains, 4 to 5 minutes. Add carrots and cabbage. Pan will be full, but cabbage will wilt as it cooks. Stir broth mixture, then add to cabbage. Stir often until cabbage is tender, 3 to 5 minutes. Spoon over rice or wrap in tortillas.
Calories 187, Protein 21.9g, Carbohydrates 13.7g, Fat 4.6g, Fibre 2.3g, Sodium 380mg.
Cabbage is one of the best bargains in the vegetable bins at this time of year! Try this quick and flavourful dish.
A cup of shredded raw cabbage has only 18 calories, yet it's a good source of vitamin C and fibre. Toss shredded cabbage with low-cal dressing for a healthy filler-upper.