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Ingredients

2 tablespoons soy sauce 1 tablespoon sesame oil 1 tablespoon grated fresh ginger 1 teaspoon minced garlic ¾ pound pork tenderloin, fat trimmed and pork cut into 1/4-inch strips 2 tablespoons vegetable oil 2 cups shredded napa cabbage 1 carrot, grated salt and ground black pepper to taste

Nutrition Info

118.3 calories carbohydrate: 2 g cholesterol: 24.5 mg fat: 8.1 g fiber: 0.5 g protein: 9.5 g saturatedFat: 1.4 g servingSize: - sodium: 351.3 mg sugar: 0.7 g transFat: : - unsaturatedFat: : -

Mix soy sauce, sesame oil, ginger, and garlic in a bowl until marinade is smooth, pour into a resealable plastic bag. Add pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 1 hour to overnight.
Heat vegetable oil in a wok or large skillet over medium heat. Add cabbage and carrot, cook and stir for 1 to 2 minutes. Push cabbage mixture aside and add pork with marinade to middle of the skillet. Cook and stir until pork is cooked through, 3 to 4 minutes. Draw cabbage into the center of the skillet, cook and stir for 1 to 2 minutes. Season with salt and pepper.

6 servings

Super easy version of a delicious dish. Serve over coconut rice.