I took a small pork roast out of the freezer yesterday morning and noticed that I have two bags of carrots in the frig. What to do with them, I asked myself. So on Taste of Home, I found a recipe that I thought would work once I modified it to remove the allergens. It’s really quite quick and easy if you buy already chunked pork and pre-shredded cabbage and carrots. One of the bags of carrots was shredded so I went and picked up a large container of cole slaw mix this morning. It took me about a half hour to cut up the roast and then only about 10 minutes to make the dish! Very tasty over some rice. Makes 4 servings.
In a large nonstick skillet over medium, heat up:
2 teaspoons olive oil
When hot, add:
4-6 cups chopped cabbage
Cook for about 2 minutes until cabbage starts to get tender but is still crisp. Add:
2 cups shredded carrots
Stir to combine and cook for about another 2 minutes until carrots start to get tender. Remove to a bowl. Add to the now empty skillet:
2 teaspoons olive oil
When hot, add:
2 cups diced pork
Cook over medium high heat until the pork is browned on all sides, about 2 minutes depending on how large your chunks of pork are, try to cut them into approximately the same size (I know, easier said than done!). Add to the skillet:
2 tablespoons finely minced ginger root*
Stir to combine and cook for about 2 more minutes until the pork is about cooked and the juices run clear. Combine in a separate bowl before adding to the skillet:
1 cup chicken stock
1/4 cup soy sauce substitute
2 tablespoons arrowroot
1/2 teaspoon sesame oil
Whisk to combine and add to the skillet. Stir constantly until it thickens. Add the cabbage mixture back into the skillet and heat through, about 1 minutes. Add salt and pepper to taste. Serve over rice.
*The easiest way to mince ginger root is to cut off the peel producing a rectangle of ginger root. Slice into thin slices and then, using a French knife, cut back and forth until finely minced. (A French knife is a long-bladed knife that is angled so that you can rock the blade back and forth to finely chop things.)
cookingwithoutallergens 
One thought on “Asian Pork and Cabbage”