Napa Cabbage & Pork Stir-Fry with Peanuts
From EatingWell: March/April 2014
This quick and healthy pork stir-fry recipe is a great combination of textures and flavors. The only thing you need to leave time for is chilling the pork before slicing it. Serve with brown rice.
- 1 pound pork tenderloin, trimmed
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup rice vinegar
- 1/4 cup Chinese rice wine or dry sherry
- 2 tablespoons chopped fresh ginger, divided
- 1 clove garlic, finely chopped
- 1/2 teaspoon Chinese five-spice powder (see Tip)
- Pinch of sugar
- 3 teaspoons cornstarch, divided
- 3 tablespoons canola or peanut oil, divided
- 6 cups sliced napa cabbage (1/2-inch crosswise strips)
- 1/2 cup unsalted peanuts
- 1/2 cup chopped fresh scallions for garnish
- To make the pork easier to slice thinly, place it, unwrapped, on a plate in the freezer until firm and almost frozen, 30 to 45 minutes.
- Meanwhile, combine soy sauce, vinegar, rice wine (or sherry), 1 tablespoon ginger, garlic, five-spice powder, sugar and 1 teaspoon cornstarch in a bowl and place it near the stove.
- Using a large, sharp knife, thinly slice the pork crosswise on the diagonal and spread out in a single layer on your cutting board. Sprinkle with 1 teaspoon cornstarch, turn the slices over and sprinkle with the remaining 1 teaspoon cornstarch.
- Heat 2 tablespoons oil in a wok or a large heavy skillet, such as cast iron, over high heat until shimmering. Add the pork in a single layer; cook without stirring until it starts to brown, 1 to 2 minutes. Then cook, stirring, until just cooked through, 2 to 3 minutes. Remove to a clean plate.
- Add the remaining 1 tablespoon oil to the pan and heat until shimmering. Add the remaining 1 tablespoon ginger, cabbage and peanuts and cook without stirring for 30 seconds. Then cook, stirring, for about 1 minute. Stir the sauce and add to the pan along with the pork. Bring to a boil and cook, stirring, until the sauce is thickened, 1 to 2 minutes. Serve sprinkled with scallions.
Tips & Notes
- Chinese five-spice powder is available in well-stocked supermarkets and Asian markets. All blends contain cinnamon, fennel seed, cloves and star anise; some versions are made with white pepper, some with Szechuan pepper.
Per serving: 383 calories; 22 g fat (3 g sat, 12 g mono); 74 mg cholesterol; 13 g carbohydrates; 0 g added sugars; 1 g total sugars; 31 g protein; 4 g fiber; 608 mg sodium; 906 mg potassium.
Nutrition Bonus: Vitamin C (34% daily value), Potassium (26% dv), Folate & Vitamin A (24% dv), Magnesium & Zinc (21% dv)
Carbohydrate Servings: 1
Exchanges: 1 vegetable, 3 1/2 lean meat, 4 fat
More From EatingWell
If you’re planning a holiday party this year, make...Celebrate the new year with EatingWell’s best healthy recipes!...
Eating a meatless dinner on Thanksgiving opens up a world of...Find inspiration for healthy holiday dining and entertaining...
Oatmeal is an ideal breakfast for cooler months and is arguably...
Try one of these 5-minute, healthy smoothie recipes for a...
Whether you're looking for a quick breakfast or a refreshing...
Eating too many added sugars may be taking a toll on our...
Indulge in something sweet with our delicious vegan dessert...
Black bean soup and black bean chili are delicious,...
Whether it’s breakfast, lunch or dinner, healthy wrap recipes...
If you’re looking for a budget-friendly option for dinner,...
Pull out your crock pot and make a delicious and hearty slow-...
Packed with iron, dietary fiber and thiamine, oats are a...
If you’re trying to cut back on carbs or are following a low-...
Apple pie is a favorite fall dessert and pumpkin pie is an...
- Type of Dish
- Main dish, meat
- Ease of Preparation
- Total Time
- More than 1 hour
- Main Ingredient
- March/April 2014