In case you're not a follower of my weight loss blog, you may not know that I'm going to be running the Disneyland Half Marathon in September. Are you saying, "I had no idea Claire was a runner"? Yeah...I'm not. Or I wasn't at least. I guess I'm becoming a runner. I decided to do the Couch to 5K program at the start of 2011. I have never been a runner. NEVER. My friend Jess reminded me that I used to tell people I only ran if being chased. It's true, I did say that. And now I can run 30 minutes straight without any real problems. Except for the voice in my head reminding me how much I hate running. But I'm learning to tune out that voice. Thinking about how much I hate it isn't going to get me running 13.1 miles.
Anyway, I'm running the race with my friend Jen, and last night was our first training session. I didn't want a super heavy meal knowing I'd be heading out the door to go running approximately an hour after we ate, so I thought this stir fry would be a good meal to have. The husband only chose the cookbook for the week, not the recipes. I had some pork chops in the freezer I needed to be using, so I thought this would work well.
Sadly I couldn't find it online anywhere, so I have to type out the whole thing. Lame.
Stir-Fried Pork and Napa Cabbage with Ginger Sauce
Source: The America's Test Kitchen Healthy Family Cookbook, copyright 2010
2 Tbsp toasted sesame oil
1 Tbsp cornstarch
1 Tbsp all purpose flour
2 tsp low-sodium soy sauce
2 tsp Chinese rice cooking wine or dry sherry
1 12-ounce pork tenderloin, sliced into thin strips
3 scallions, minced
3 garlic cloves, minced
1 Tbsp grated fresh ginger
4 tsp canola oil
2 carrots, peeled and cut into matchsticks
1 red bell pepper, stemmed, seeded, and cut into matchsticks
1/2 head napa cabbage, cored and shredded into 1-inch wide pieces
1 recipe Ginger Sauce (recipe below)
For the Pork: combine the sesame oil, cornstarch, flour, soy sauce, and rice wine in a bowl, stir in the pork, and marinate for at least 10 minutes or up to 1 hour.
For the stir-fry: combine the scallions, garlic, ginger, and 1 teaspoon of the canola oil in a bowl.
Heat 1 teaspoon more canola oil in a 12-inch nonstick skillet over high heat until just smoking. Add the pork, break up any clumps, and cook until lightly browned on all sides but not fully cooked, 2 to 4 minutes. Transfer to a bowl, cover, and set aside.
Add the remaining 2 teaspoons canola oil to the skillet and return to high heat until shimmering. Add the carrots and bell pepper and cook until the vegetables are crisp-tender, 3-4 minutes. Stir in the cabbage and cook, tossing constantly, until it is slightly wilted and crisp-tender, about 2 minutes.
Clear the center of the skillet, add the garlic mixture, and cook, mashing the mixture into the pan, untril fragrant, 15 to 30 seconds. Stir it into the vegetables.
Return the pork, with any accumulated juice, to the skillet. Whisk the sauce to recombine, then add to the skillet. Simmer, tossing constantly, until the pork is cooked through and the sauce has thickened, 30 seconds to 2 minutes. Serve.
Per 1-1/4 cup serving: 300 calories, 15g fat, 2g sat fat, 55mg cholesterol, 20g carbohydrates, 22g protein, 2g fiber, 780mg sodium
1/2 cup low-sodium chicken broth
1/4 cup low-sodium soy sauce
2 Tbsp Chinese rice cooking wine or dry sherry
1 Tbsp sugar
2 tsp cornstarch
1 tsp toasted sesame oil
1 Tbsp grated fresh ginger
Whisk all the ingredients together in a bowl and use as directed in stir-fry recipes.
I love how fast stir fries come together for a dinner. I got the pork marinating and then worked on prepping everything else. If you aren't used to making stir fries, having everything ready to go is a pretty crucial step since the ingredients usually cook super fast.
This was something my whole family really enjoyed. Boy #1 thought it looked gross when he saw the picture in the cookbook, but he ate just about every bite on his plate. I served it over some brown rice (I needed some carbs for my run!), and the husband and I each had an egg roll with ours. This is definitely something I'd make again. I think you could easily substitute chicken for the pork as well.
The picture isn't the greatest. I forgot to take a pic after I had plated, but when I thought of it my plate was kind of a mess, so I took a picture of what was left in the pan. I also keep forgetting to put the Speedlite back on my camera, so the lighting is pretty horrible.