Here is another tasty asian stir fry. I think adding the cabbage at the very end to the skillet, allowing it to wilt a little would be better.
Vietnamese Caramel Pork Stir Fry
- 1 (1-pound) pork tenderloin, cut into cubes
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 tablespoons toasted sesame oil
- 1 sweet onion, diced
- 2 teaspoons grated fresh ginger
- 4 garlic cloves, minced
- 1 cup low-sodium chicken stock
- 1/4 cup loosely packed brown sugar
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons cornstarch
- 2 teaspoons rice vinegar
- 1/2 teaspoon crushed red pepper flakes
- 1/2 red pepper, thinly sliced
- 1/2 head napa cabbage, sliced
- 1/4 cup roasted peanuts, chopped
- 1/2 cup freshly torn cilantro
- 1 lime, cut into wedges
- 2 cups cooked brown jasmine rice, for serving
- Heat a large wok or skillet over high heat.
- Season the pork with the salt and pepper.
- Add the oil to the skillet and once it’s hot, add the pork.
- Cook until seared and golden brown on all sides, about 6 to 8 minutes.
- Remove the pork from the wok and place it aside in a bowl.
- Add the onion, ginger and garlic to the skillet, stirring to toss.
- Cook until slightly softened, about 5 minutes, stirring occasionally.
- In a bowl, whisk together the chicken stock, sugar, soy sauce, cornstarch, vinegar and pepper flakes.
- Pour it into the skillet and bring it to a boil.
- Reduce to a simmer and cook for 3 to 4 minutes.
- Add the pork and red pepper into the wok, tossing to coat and cook for another 2 minutes.
- Serve immediately over brown jasmine rice.
- Top with the cabbage, peanuts, cilantro and a spritz of lime.