1 large or 2 small pork tenderloins (about 1.5 lbs total)
1 Tbsp fresh ginger, minced
1 clove garlic, minced
4 large carrots, sliced thinly or into matchsticks
3 cups shredded green cabbage
1 small bag snap peas
¼ cup rice vinegar
1½ Tbsp sesame oil
1 Tbsp tamari
¼ tsp black pepper
5 green onions, sliced thin [for garnish]
sesame seeds [for garnish]
*the second time making this dish we cooked up some 100% buckwheat noodles and added it to the pork and veggies. It was a delicious addition, and especially good for kiddos. Brown rice would be great as well.
Instructions
Slice pork into ½ inch pieces and place in ziplock bag or Tupperware container to marinate.
Make marinade by combining all marinade ingredients and adding to container with pork [2 Tbsp minced ginger, 1 Tbsp minced garlic, 2 Tbsp coconut sugar, 2 Tbsp sesame oil, ¼ cup rice vinegar, 2 Tbsp sweet chili sauce, 3 Tbsp tamari and an optional 1 Tbsp Sriracha].
Place in refrigerator and let marinate for at least 30 minutes and up to 2 hours if possible.
Heat large skillet to medium heat and add 1½ Tbsp sesame oil.
Add cabbage, carrots and snap peas.
Let cook for a couple of minutes, stirring occasionally.
In a cup or small bowl combine ¼ cup rice vinegar, 1 Tbsp tamari and ¼ tsp black pepper. Stir to combine.
Add sauce mixture to veggies and continue to cook them for another 7-8 minutes until they've reached your desired doneness.
Remove from pan and place in a serving dish. Cover with foil to keep warm.
In the same pan, add marinated pork and cook for 1-2 minutes on each side until slightly browned and cooked through [discard excess marinade].
Once done, place pork on top of cooked veggies and garnish with green onion and sesame seeds.
If you're adding buckwheat noodles or rice to this dish, simply plate noodles or rice first, then layer with veggies and pork.
Recipe by Angela Freed at https://www.angelafreed.com/korean-pork-and-cabbage-stir-fry/