Japanese · Dinner
Ginger Pork Stir Fry (Low-Calorie)
Thin-sliced pork tenderloin stir-fried with fresh ginger, garlic and scallion in a light soy-mirin glaze, tossed with cabbage and carrot over steamed rice. Cooked quickly in a hot wok with minimal oil, the dish keeps the peppery-sweet ginger punch of the classic without the usual butter or sugar-heavy sauce.
$4
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
378Calories
36.2gProtein
11.4gFat
33.1gCarbs
8.9gSugar
2.6gFiber
720mgSodium
113mgChol
3.1gSat Fat
870mgPotassium
65mgCalcium
2.6mgIron
0.9mcgVitamin B12
24mgVitamin C
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Slice pork tenderloin against the grain into thin strips. Grate fresh ginger and mince garlic. Slice scallion and shred cabbage. Julienne carrot.
2
Heat 1 tsp vegetable oil in a wok over high heat until shimmering. Sear pork strips in a single layer for 2 minutes without stirring until undersides brown.
3
Add ginger, garlic, cabbage and carrot to the wok. Toss constantly over high heat for 2 minutes until cabbage wilts and carrot still has slight bite.
4
Pour soy sauce and mirin into the wok and toss for 1 minute over medium-high heat until liquid thickens and coats everything in glossy glaze. Stir in rice vinegar and scallion, toss off heat for 15 seconds.
5
Plate
Spoon cooked rice onto a plate, top with pork stir-fry, finish with black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork tenderloin
- 2 tbsp2 tbsp fresh ginger
- 4 cloves4 cloves garlic
- 22 scallion
- 1 cup90g cabbage
- 1/2 cup60g carrot
- 2 tsp2 tsp vegetable oil
- 2 tbsp2 tbsp low-sodium soy sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp rice vinegar
- 1 cup200g cooked white rice
- pinch of black pepper
