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Stir-Fried Pork with Cabbage Recipe

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This recipe for Stir-Fried Pork with Cabbage, by , is from Sanchez Family and Friends Cookbook Volume II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debra Graves
Added: Wednesday, January 9, 2008


1 lb pork tenderloin cut into 1-inch cubes
4 tbsp. light soy sauce, divided
2 tbsp. dry sherry or 3 tbsp. chicken broth
2 tsp rice vinegar
1/4 tsp red pepper flakes
2 1/2 tsp canola or peanut oil, divided
3 garlic cloves, minced
2 tbsp. minced shallots
3 cups thinly sliced green cabbage (coleslaw)

In a bowl, combine the pork, 3 tbsp of the soy sauce, sherry or chicken broth, rice vinegar, and red pepper flakes. Marinate for 30 minutes in the refrigerator.

Remove the pork from refrigerator and bring to room temperature, Drain and discard the marinade.

Heat half of the oil in a work or heavy skillet over high heat. Add the pork and stir-fry for about 5 to 7 minutes until pork is almost cooked through. Remove the pork with a slotted spoon.

Add remaining oil to the pan with the garlic, shallots, and cabbage. Stir fry for about 5 minutes until cabbage is wilted.

Sprinkle the remaining soy sauce on the pork and add about 2 tbsp of chicken broth if you deisre more liquid.




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