Prep 30 mins
Cook 12 mins
Stir-Fried recipe from Diabetes Forecast. Serving size 1 cup; Vegetable Exchanges 1; Lean Meat Exchanges 3.
- 1 lb pork tenderloin, cut into 1-inch cubes
- 4 tablespoons light soy sauce, divided
- 2 tablespoons dry sherry (or substitute 3 Tbsp. low-fat, reduced-sodium chicken broth)
- 2 teaspoons rice vinegar
- 1⁄4 teaspoon red pepper flakes (optional)
- 2 1⁄2 teaspoons canola oil or 2 1⁄2 teaspoons peanut oil, divided
- 3 garlic cloves, minced
- 2 tablespoons shallots, minced
- 3 cups green cabbage, thinly sliced
- 2 tablespoons low-sodium low-fat chicken broth (optional)
- In a bowl, combine the pork, 3 tablespoons of the soy sauce, sherry (or chicken broth), rice vinegar and red pepper flakes if using. Marinate for 30 minutes in the refrigerator.
- Drain and discard marinade. Bring to room temperature.
- Heat half the oil in a wok or heavy skillet over high heat. Add pork and stir-fry for about 5 to 7 minutes until pork is almost cooked through. Remove the pork with a slotted spoon.
- Add the remaining oil to the pan with the garlic, shallots, and cabbage. Stir-fry for about 5 minutes until cabbage is wilted.
- Sprinkle the remaining soy sauce on the pork and add the chicken broth if you desire more liquid. Heat and serve.