Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 12.0 oz (340 g) pork tenderloin, thin strips
- 12.3 oz (350 g) cabbage, shredded
- 3.5 oz (100 g) carrot, thin matchsticks
- 0.4 oz (12 g) ginger, grated
- 0.3 oz (8 g) garlic, minced
- 0.8 US fl oz (25 ml) light soy sauce
- 0.5 US fl oz (15 ml) rice vinegar
- 3.1 tsp (14 g) neutral oil
- 0.3 oz (8 g) cornstarch
- 2.4 US fl oz (70 ml) water
Method
- Mix soy sauce, vinegar, cornstarch and water until smooth.
- Heat half the oil in a wide skillet and stir-fry pork in two batches for 3–4 minutes each. Check it reaches 145°F (63°C) and rest on a clean plate at least 3 minutes.
- Add remaining oil, cabbage and carrot to the skillet. Cook for 5–6 minutes until just tender. Stir in ginger and garlic for 30 seconds.
- Return rested pork, stir the sauce and add it. Cook for 1–2 minutes until the sauce coats the vegetables and meat.
Cook’s note: This is a home-kitchen adaptation, not a claim of one definitive traditional version. Listed sides are included in the nutrition estimate; extra bread or rice is not.
Allergens: Soy and wheat in soy sauce.
Approximate nutrition per serving: 415 kcal · Protein 39 g · Carbohydrates 22 g · Fat 19 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.