Tuesday, July 29, 2014

Ginger Pork and Cabbage Stir Fry

After a glorious 8 months off I started back to work a couple weeks ago. It is nice to be back in the land of the employed but it sure makes dinners a little more complicated!

I get home a little later now, so I really want dinners that are fast but delicious.
This ginger pork and cabbage stir fry fit the bill perfectly. It has tons of flavors and cooks up in less than 30 minutes.

What you need,

1 lb. pork tenderloin cut into thin strips
1 tsp. cornstarch
1 tbsp. soy sauce
2 tbsp. canola oil
1 tbsp. fresh grated ginger
3 cloves garlic, minced
½ head Napa cabbage, chopped
1 red bell pepper, thinly sliced
2 green onions, sliced
Rice for serving

In a medium bowl whisk the soy sauce and cornstarch together until combined. Toss the pork in the sauce to coat evenly. Let it sit for 10 minutes.

In a large skillet heat the 1 tablespoon of oil over medium high heat. Add the garlic and ginger and cook for 1 minute or so until fragrant.

Add the pork to the pan in a single layer and cook for 2-3 minutes until browned and cooked through. Remove the pork from the pan to a bowl and set aside.

In the same skillet heat the remaining tablespoon of oil over medium high heat. Add the red pepper, cabbage and green onion, cook until tender crisp. Add the pork back to the pan with any accumulated juices. Heat everything for 1 minute or so until warmed through.

Serve the stir fry over your favourite rice!

This pork stir fry was so incredibly quick and tasty. It was a perfect dinner for a rushed weeknight!

It made great left overs for lunch the next day as well!



Recipe adapted from Rachael Ray

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