Shanghai Pork and Cabbage

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Typically this recipe is made with white noodles. I have omitted the noodles and increased the amount of cabbage. The flavor remains and the nutrient value is improved.

Shanghai Pork and Cabbage

Servings: 4 servings

1/4 cup reduced sodium soy sauce

3 Tbsp. cup oyster sauce

4 tsp. sugar

1 ½ tablespoons fresh ginger, finely minced

1 lb. pork tenderloin, sliced thinly

2 tablespoons avocado oil. This is a good oil for high heat cooking. Some oils like vegetable and peanut oil oxidize at high heat (oxidation = free radicals/carcinogenic).

4 cloves garlic, minced

6 green onions, cut into 1-inch pieces and then julienned lengthwise

1 head Napa or regular cabbage, thinly sliced

1 1/2 tablespoons cornstarch dissolved in 1 cup chicken stock

1 tsp sesame oil

Ground black or white pepper to taste

Make the marinade by combining the soy sauce, oyster sauce, sugar and ginger, Stir until the sugar is dissolved. Reserve ¼ cup marinade and place the pork in the remaining marinade and let sit for 10 minutes.

Heat the oil in a wok or heavy skillet on high heat and fry the pork for one or two minutes or until done. Remove the pork and set aside.

Next fry the cabbage, green onions and garlic for until about half the doneness that you like.

Return the pork to the pan along with the reserved marinade, the sesame oil, chicken/cornstarch mixture and stir until combined. Continue to cook until the sauce has thickened. Add pepper to taste. Serve immediately.

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