Home from Vacation and Cooking Light’s Hot and Sour Pork with Cabbage
Thankfully we dodged Ike (what is it with these hurricanes this year!) and got great weather for most of the week. There was wind and rain for a couple of days, but it was actually beautiful and so peaceful on the beach after the storm.
The kids had a blast…
We ate great. Every restaurant we tried had awesome food and atmosphere. The Bubble Room, Lazy Flamingo, Cheeburger Cheeburger, and a cute little Mexican restaurant in Captiva.
We had a few hairy moments with my 18 month old at the restaurants – but we’ll try to forget those. Due to those “hairy moments” I must apologize for the lack of photos of the great food we had!
So… things are getting a bit tight over here. Well, not things, but clothes. Yeah, between a lazy summer and a great vacation, I’m finally accepting the fact that I have put on a few pounds. I don’t think anyone is ever proud of getting to this point. I’m not going to get down about it, instead my husband and I have started a little competition amongst ourselves. We are holding our own version of Biggest Loser. In 3 weeks we will be celebrating our 6 year anniversary and are planning a weekend get away to Savannah. Whoever has the biggest percentage of weight loss by our anniversary gets to pick the “anniversary gift”…his being a new TV for our bedroom and mine being new light fixtures for the foyer and dining room. Anyway…3 weeks is not a long time at all so I have my work cut out for me. My treadmill and I are about to become best friends.
I found this Cooking Light recipe last year when I was trying to lose my baby weight. My husband and I loved it…its the best Asian stir fry I’ve ever made at home. It may be a bit too spicy for some (not me – I add extra!) but my husband was dousing his in white vinegar to cool it down a bit. So if you prefer less spicy, go ahead and cut the Hot Chile sauce down to 1/2 tablespoon. Also, please take the time to shred/chop the cabbage, I’ve made it with the pre-shredded bagged cabbage and it came out very limp and soggy, when you shred/chop the cabbage yourself it turns out so much better, it’s worth the extra time. Enjoy!
1 (1-pound) pork tenderloin, trimmed and cut into strips
1 tablespoon cornstarch, divided
1/2 teaspoon white pepper
1/4 teaspoon salt
1 tablespoon water
1/2 cup ketchup
1 tablespoon sugar
1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
2 teaspoons low-sodium soy sauce
1 tablespoon peanut oil
3 garlic cloves, minced
12 cups coarsely chopped green cabbage (about 2 pounds) (I added more cabbage to get in more veggies)
1 cup matchstick carrots (I added this for some color and extra veggies)
1/3 cup chopped green onions
Combine pork, 1 teaspoon cornstarch, white pepper, and 1/4 teaspoon salt in a medium bowl; set aside.
Combine remaining 2 teaspoons cornstarch and 1 tablespoon water in a small bowl; set aside.
Combine ketchup and next 3 ingredients (through soy sauce) in a small bowl; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add pork mixture and garlic; sauté 2 minutes. Remove pork from pan; set aside. Add cabbage; sauté 2 minutes (allow for more time if you shredded your own cabbage – more like 7-8 minutes). Add carrots at halfway point of cooking cabbage. Add ketchup mixture; sauté 2 minutes. Stir in pork; sauté 1 minute. Stir in cornstarch mixture; cook 30 seconds or until thick. Remove from heat; stir in onions.
Great served with brown rice.
Coming tomorrow…Jamaican Jerk Chicken Wings for Game Day!
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