Monday, April 4, 2011

Pork and Cabbage Stir Fry

Keep with my new healthy eating habit, I decided to make yet another stir fry. Stir fry is usually a pretty healthy supper as long as it isn't covered in high sugar, high fat sauces. This one uses some ground pork and has a ton of warming spices. Cinnamon, ginger, cloves, and some heat from a bit of cayenne, combine with the pork and veggies to make a wonderful stir fry. You can serve this over rice if you want, but keep in mind that the rice adds more carbs and calories to the tally. I left the "sauce" this creates very liquidy, but if you like it thick to coat the veggies then whisk a tablespoon or cornstarch in with the soy or sherry.

What You Need:

1lb ground pork
1 tbs fresh ginger, minced
1 tbs fresh garlic, minced
1 tsp almond oil
1 tsp cinnamon
1 tsp cumin
1/2 tsp cayenne
1/2 tsp allspice
1/4 tsp cloves
1 small head of cabbage
1 large carrot, julienned
1 bell pepper, julienned
1/2 lb sugar snap peas
1/4 c soy sauce
1/4 c sherry

What To Do:

Heat a wok over high heat. Crumble the ground pork into the wok and let brown before starting to stir it. Add in the garlic, ginger and all the spices, stirring well to combine. Once the pork is mostly cooked, remove it to a bowl or plate, leaving any fat behind. Pour off most of the fat, leaving about a tsp behind. Add in the cabbage, carrots and bell pepper, cook stirring often for a good 5 minutes so that the cabbage starts to wilt and all the veggies become soft. Stir in the soy and sherry and cook for another minute or two, then add in the snap peas and add back in the pork. Stir and cook for another minute or until everything is heated through.

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