Asian Pork and Cabbage (Low Carb)

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Total Time
15mins
Prep 5 mins
Cook 10 mins

You will not believe how good this tastes after you find out how quick it is! The recipe is from 15-Minute Low-Carb Recipes by Dana Carpender. I used a Vietnamese chili garlic sauce instead of anything called "paste" because my grocery quit carrying the one with the garlic included. I wouldn't go so far as to call the onion "optional," but I left it out because I had none left, so if you are on a strict carb limit or hate onions, you will still love this without it. The book lists 6 g carbs & 1 g fiber (just in case the computer can't tabulate one of the ingredients).

Ingredients Nutrition

  • 453.59 g boneless pork loin
  • 1 head cabbage
  • 1 small onion
  • 44.37-59.16 ml peanut oil
  • 14.79 ml black bean sauce
  • 14.79-29.58 ml garlic and red chile paste

Directions

  1. Slice the pork loin in very thin strips (or as thin as you can manage). Slice the cabbage 1/2 inch thick then cut crosswise a couple of times. Thinly slice the onion.
  2. Heat oil in a large skillet (or a wok if you're lucky enough to have one). Add the pork to the hot skillet and stir-fry 3 to 5 minutes. Add the cabbage and onion and stir fry until tender-crisp. Stir in the black bean sauce and chili garlic paste.
Most Helpful

5 5

4 5

Indeed quick, easy and delicious! I love stir-fried cabbage and this made a meal of it. Yum. Thanks for posting.

4 5

i thought this was a great receipt w/ a nice, authentic presentation. i used about 1-2 tbsps. sesame oil instead of the peanut oil, which i thought gave it a very nice flavor. my husband and my parents loved it and asked for the recipe. i will definitely make this again!