Ginger Pork and Cabbage Stir-Fry
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- 1 lb
- boneless pork chops, sliced thinly
- 1 tsp
- 1 tsp
- sesame oil
- 3 tsp
- canola oil
- 1 slice
- ginger - i inch piece, peeled, thinly sliced
- 3 clove
- garlic, thinly sliced
- head napa cabbage, cored and chopped
- red bell pepper, sliced
- scallion, sliced
- 3 c
- brown rice, cooked
1In a bowl, combine pork, cornstarch, sesame oil and 1 1/2 teaspoon salt. Let marinate 10 minutes.
2In a wok, heat 1 1/2 tbsp. canola oil over medium high heat. Add ginger and garlic, cook, stirring until fragrant, about 1 minute.
3Add pork in a single layer. Cook without stirring until browned on the bottom - about 2 minutes. Then continue to cook, stirring for about another minute. Transfer to bowl.
4Heat remaining oil. Add cabbage, pepper and scallion. Cook until crisp-tender - about a minute. Stir in pork, season to taste. Serve with rice.