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You can use nearly any type of firm, ripe apples in this recipe. Granny Smith will yield a tart flavor, while red delicious will be softer and sweeter.
If you cannot find Chinese or napa cabbage, you can use green or white cabbage. To save prep time, you can buy shredded cabbage for slaw in the prepackaged salad section of your grocery store.
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| Pork and Cabbage Stir Fry |
Ingredients
4 servings - 270 calories per serving
8 grams of fat per serving
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| 1 lb |
pork tenderloin |
| 1 tbsp |
vegetable oil |
| 2 |
unpeeled cooking apples (thinly sliced) |
| 3 tbsp |
honey |
| 4 cups |
shredded Chinese or napa cabbage |
| 1 tbsp |
toasted sesame seed |
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- Trim fat from pork.
- Cut pork into 1/2-inch slices.
- Heat wok or large skillet over high heat.
- Add oil and turn pan to coat bottom and sides.
- Add pork.
- Stir fry for 5 minutes or until pork is no longer pink.
- Add apples and honey.
- Stir fry for 1 minute.
- Add cabbage.
- Stir fry for 30 seconds.
- Remove from heat to serving dishes.
- Sprinkle with sesame seeds.
- Serve while hot.
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