4 servings |
- 1 pound pork tenderloin (or other lean meat)
- 1 medium (approximately 1 ½ lbs) head green
- 1/2 tbsp oil
- 1/8 tsp garlic or 1 clove garlic, crushed with knife
- (optional) 1 thumb size piece ginger, crushed with
- 1 tbsp Aloha brand Shoyu, low-sodium
- 1 teaspoon cornstarch
- 1/2 teaspoon sugar
Serve on the side to compliment meal:
- 4 cups of cooked rice (brown or hapa)
Remember to practice food safety when cooking!
- Slice meat into thin 1 ½” strips. Set aside.
- In a small bowl, Combine sauce ingredients: garlic,
ginger (if using), soy sauce, cornstarch, and sugar.
- Marinate meat in sauce mixture for about 15-20
- Cut cabbage into 1-2 inch lengths. Set aside.
- Add oil to a large pan or wok on medium-high heat.
- Once oil is heated, add the marinated pork and cook
until browned, stirring every so often.
- Once meat is browned, add the cabbage and stir-fry
for a few minutes. Add 2 – 3 tbsp warm water to pan
and cover with a lid to cook cabbage quicker.
- Serve with a side of rice.
Serving Size (488g)
Amount Per Serving
Check serving size first – how many servings are in one container? The nutrients listed on the label are only for one serving.
Total Fat: 8g (10% Daily Value)
Saturated Fat: 1.5g (8% Daily Value)
Trans Fat: 0g
Limit saturated fats and trans fats.
Cholesterol: 75mg (25% Daily Value)
Sodium: 250mg (11% Daily Value)
Total Carbohydrate: 60g (22% Daily Value)
Dietary Fiber: 7g (25% Daily Value)
Total Sugars: 7g
Includes 1g Added Sugars 2% Daily Value)
Opt for whole grain carbohydrates and reduce added sugars.
Choose higher protein products.
Vitamin D: 0%
The % Daily Values tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Developed in collaboration with CTAHR’s Department of Human Nutrition, Food and Animal Sciences, its Dietetics Program and nutrition students.