Ingredients:
1 lb lean pork
2 cloves garlic, pressed
7 Tbsp soy sauce
4 Tbsp sherry
3 Tbsp brown sugar
1 tsp ginger root, finely chopped
1 Tbsp canola oil
1 cup onion, sliced
9 cups green cabbage, shredded
3 tsp cornstarch
3 tsp cold water
Prepare Marinade:
1 In a small bowl combine pressed garlic cloves, soy sauce, sherry, brown sugar and ginger
root. Stir marinade until brown sugar dissolves. Cut pork into strips and place in marinade.
Make sure pork is completely submerged in marinade. Cover bowl with plastic wrap and
place in fridge to marinate for 30 minutes.
Stir Fry:
1 Drain pork strips and reserve any leftover marinade.
2 Heat wok or stir fry pan over medium high heat and add oil. Add pork strips and stir fry till
cooked. Add onion slices and shredded cabbage and stir fry till cabbage is wilted.
3 Add reserved marinade, reduce heat to low, cover and simmer till cabbage is just tender.
4 Combine cornstarch and cold water in small cup and stir till smooth. Add to wok and stir
until liquid is thickened.
5 Serve with rice.
Servings: 4
Nutrition Facts:
Serving size: 1 serving
Amount Per Serving
Calories 337.33
Calories From Fat (31%) 104.85
Total Fat 11.85g 18%
Saturated Fat 3.09g 15%
Cholesterol 75.98mg 25%
Sodium 1880.47mg 78%
Potassium 939.28mg 27%
Carbohydrates 27.08g 9%
Dietary Fiber 4.34g 17%
Sugar 17.35g
Sugar Alcohols 0.00g
Net Carbohydrates 22.74g
Protein 28.16g 56%
Cooking Tips:
Use a garlic press for the garlic. If you don't have one then finely mince the garlic by hand.
Cook cabbage just until it starts to wilt to avoid it being overcooked when the sauce is
thickened.
Note: This recipe is copyrighted by the author.
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