Asian Pork and Cabbage

Asian Pork and Cabbage
Asian Pork and Cabbage

This is a really quick dish you can put together in under 30 minutes.   I originally thawed ground pork to make pork egg rolls, but couldn’t get enough large cabbage leaves off my head of cabbage to pull that off tonight.  So I made a last minute menu change and did this dish instead.  It was very good and my husband really like this one a lot.  He had some rice with his serving.  This dish is Induction friendly if you omit the sherry.

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12 oz.  sliced pork loin or ground pork

2 c. green cabbage, sliced

1/3 c. red bell pepper

3 green onions, chopped

4 large mushrooms, sliced

½ tsp. fresh ginger, minced

2 cloves garlic, minced

1 tsp. chile paste (I use Sambal Olek available in many stores in the Asian foods)

1 T. soy sauce, low sodium

2 T. sherry (omit if on Induction or eating Paleo)

1 c. low sodium chicken broth (mine was non-fat)

3 T. coconut oil or oil of your choice

DIRECTIONS:  Cup up all vegetables and set near the stove.  Heat oil on high heat in a wok or large skillet and saute mushrooms until just half done.  Add meat and stir-fry until no longer pink.  Add seasonings and all vegetables to the pan.  Saute until cabbage is pretty soft.  Add liquid ingredients and sherry (if using) and simmer 2-3 minutes.  Thicken with your favorite thickener (I use a few sprinkles of xanthan gum or guar gum, stirred in until thickened a bit).  Serve at once.

NUTRITIONAL INFO:  Makes 4 servings, each contains:

304 calories

18.7 g  fat

6.88 g  carbs, 2.15 g  fiber, 4.73 NET CARBS

26.8 g  protein

510 mg sodium


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