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Ingredients1 h 20 m servings 118 cals
Original recipe yields 6 servings
- Mix soy sauce, sesame oil, ginger, and garlic in a bowl until marinade is smooth; pour into a resealable plastic bag. Add pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 1 hour to overnight.
- Heat vegetable oil in a wok or large skillet over medium heat. Add cabbage and carrot; cook and stir for 1 to 2 minutes. Push cabbage mixture aside and add pork with marinade to middle of the skillet. Cook and stir until pork is cooked through, 3 to 4 minutes. Draw cabbage into the center of the skillet; cook and stir for 1 to 2 minutes. Season with salt and pepper.
Per Serving: 118 calories; 8.1 g fat; 2 g carbohydrates; 9.5 g protein; 24 mg cholesterol; 351 mg sodium. Full nutrition
ReviewsRead all reviews 2
Excellent and succulent pork dish. I also added tree ear (a Chinese mushroom/fungus) to the cabbage/carrot mix. It was a big hit with my Chinese wife who doesn't see me cook a lot of native dish...