2tablespoonsOiluse a flavorless oil with a high smoke point (we use canola oil)
1poundPork Tenderloinsliced very thin (about ⅛ - ¼ inch) and pat dry
1teaspoonSaltplus extra if needed at the end (we use kosher salt)
10 -12ouncesGreen cabbagechopped into roughly 1 inch pieces (about 4-5 cups when cut)
3-4ouncesRed Cabbageshredded and cut into 1-2 inch strips (about 1½ cups when shredded)
3-4ouncesCarrotssliced thin on the bias/diagonal (about ¾ cup when sliced)
1-2tablespoonsSliced Green Onionsfor garnish - optional
Stir fry sauce ingredients
¼cupWater
1tablespoonCornstarch
¼cupReduced Sodium Soy Sauce
2tablespoonsHoisin Sauce
1tablespoonBrown Sugar
2Large Garlic Clovesgrated or finely minced
1teaspoonGinger Powder
Pinchof Crushed Red Pepperor to taste – leave it out if you don’t like spicy
Instructions
Make the stir fry sauce
Add the water and cornstarch to a jar or a medium bowl. Use a fork or a small whisk to stir the mixture until the cornstarch dissolves.
Add the reduced sodium soy sauce, hoisin sauce, brown sugar, garlic, ginger, and crushed red pepper (if using). Stir the sauce vigorously until combined and set aside.
Make the pork stir fry
Sprinkle the pork slices with one teaspoon salt.
Heat 2 tablespoons of oil in a large, deep, non-stick skillet or wok over medium-high heat.
When the oil is hot, add the pork slices, arrange them in a single layer and cook 2 minutes.
Turn each piece and cook another 2-3 minutes until the liquid rendered by the pork cooks out.
Cook the pork tenderloin slices while stirring for 1-2 minutes or until the pork is cooked through, no pink should be visible and the outside should have a light golden color.
Add the vegetables to the skillet and stir well.
Next, add the sauce and stir well to coat the ingredients with the sauce.
Lower the heat to medium-low, cover and cook for about 2-3 minutes, or until the vegetables reach the desired tenderness (the less time the crispier the vegetables will be, cook longer if you like them tender). Stir frequently.
Garnish with sliced green onions, if desired and serve over rice or noodles.
Notes
If you are serving the pork stir fry with rice or noodles start them first so everything is done at the same time.
Remove the meat, vegetables and sauce from the refrigerator about ½ hour before cooking to let the chill out (provided that it is cool in your kitchen).
If you are not using the stir fry sauce right away make sure to give it a good stir right before cooking. The cornstarch will settle at the bottom.