Moo-shu-style pork with cabbage

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4 servings


  • 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.

Nutrition (per serving)

  • Calories
  • 187,
  • Protein
  • 21.9 g,
  • Carbohydrates
  • 13.7 g,
  • Fat
  • 4.6 g,
  • Fibre
  • 2.3 g,
  • Sodium
  • 380 mg.

Cabbage is one of the best bargains in the vegetable bins at this time of year! Try this quick and flavourful dish.

Cabbage Payoff

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.