Hot-and-sour pork and cabbage
* PLUS Cooking time: 10 minutes
Our favourite Asian soup inspired this super-healthy stir-fry. In a pinch, use a bag of coleslaw mix in lieu of cabbage and carrots.
, or 4 small bok choy
white or red
2 to 3 tsp
, cut into bite-sized strips
- Thinly slice cabbage. Cut onion in half, then thinly slice. Prepare carrots. In a small bowl, stir vinegar with soy sauce, sugar, cornstarch and chili-garlic sauce until cornstarch is dissolved.
- Lightly coat a large frying pan or wok with oil and set over medium-high heat. Add fresh or frozen pork. Stir-fry until meat loses its pink colour, 2 to 3 min. Remove to a plate.
- Add a little more oil to pan, then add onion. Stir often until it starts to soften, about 3 min. If pan bottom is browning, reduce heat to medium-low. Add cabbage and carrots. Continue stir-frying until cabbage just starts to wilt, from 2 to 4 min, adding 1 to 2 tbsp (15 to 30 mL) water if it sticks. Then return pork to pan. Mix sauce well and add. Stir often until cabbage is coated, 3 to 5 more min. Delicious with rice.
Nutrition (per serving)
- 24 g,
- 23 g,
- 9 g,
- 3 g,