Pork & Cabbage Stir-Fry

Name: Pork & Cabbage Stir-Fry
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 3 servings
Ingredients: 400g, sliced thin Pork; 1/2 cabbage, shredded (350g) Cabbage; 2 carrots, julienned (120g) Carrots; a thumb, grated (15g) Fresh Ginger; 1 1/2 tbsp (25g) Soy Sauce; to serve (450g cooked) Brown Rice

Recipes · Dinner · Recipe, Typed Supps

Cabbage, cooked fast and hot, stops being the vegetable nobody wanted.

Allergens and patterns

Contains soya.

Ingredients

400g, sliced thin Pork — Leaner than its reputation, and a leading source of thiamin — more than almost any other meat.
1/2 cabbage, shredded (350g) Cabbage — High heat, short time. Cabbage boiled is a punishment; cabbage seared is sweet.
2 carrots, julienned (120g) Carrots — Colour and beta-carotene, cut fine so they cook in the same time as everything else.
a thumb, grated (15g) Fresh Ginger — Sharp heat that cuts the fat of the pork.
1 1/2 tbsp (25g) Soy Sauce — The seasoning, and most of the sodium — measure it.
to serve (450g cooked) Brown Rice — The carbohydrate underneath, with its bran intact.

Nutrition per serving

Calories: 496.3 kcal
Protein: 43.2g
Carbohydrate: 58.5g
of which sugars: 8.3g
Fat: 7g
of which saturated: 2.2g
Fibre: 6.9g
Sodium: 588.9mg

Method

Get the pan as hot as it goes before anything touches it.
Sear the pork in two batches and lift it out.
Stir-fry the cabbage and carrot for four minutes, add the ginger, then return the pork.
Add the soy at the end and serve over the rice.