Hot-and-sour pork and cabbage
8
- Prep Time10 mins
- Total Time10 mins
- Makes4 servings
Yvonne Duivenvoorden
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.
Ingredients
2-Jan small cabbage, or 4 small bok choy
1 red onion
2 carrots, julienned
3 tbsp white or red vinegar
1/3 cup soy sauce
2 tbsp brown sugar
1 tbsp cornstarch
2 to 3 tsp hot chili-garlic sauce
vegetable oil
4 centre-cut bone-in pork chops, cut into bite-sized strips
Instructions
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)
Calories 272, Protein 24g, Carbohydrates 23g, Fat 9g, Fibre 3g.