Stir Fried Pork and Red Cabbage With Ginger and Ponzu

I know that much of the country is miserable with the continuing awful weather, but I have to expound with delight that both yesterday and today I was outside for at least 10 minutes with no coat, no hat, no mittens, no boots, no scarf or long underwear, just a sweatshirt to keep me warm (well pants too of course!).  It has been 40 degrees the last two days and it is just magical!  Magical, tremendous, wonderful and spirit renewing.  However it will be back to a low of -3 on Saturday so this obviously won’t last, but for right now, it is awesome.  I won’t mention the number of kooks I’ve seen driving around with their windows open, ugh.

This stir fry, for me, is kind of like a 40 degree day in the middle of one long ass freezing winter.  A respite from roasted, hearty, stewed things, which I love of course.  But this is the time of year when I’m ready obviously for the change in weather, but also ready to move on from the heavier rib sticking foods to the lighter fresh stuff, we’re on the cusp of that and this dish is my bridge between seasons in the kitchen.  Its light, healthy and fresh, but its still something that will comfort you when the outdoors still requires that you layer up before you go out and blow the latest driveway full of snow.  Spring is coming, as I have to keep reminding my (wonderful) Mom, this weather cannot last forever and it won’t.  In the meantime, make some light but comforting stir fry and enjoy the fact that its probably light now when you get home from work!  Thats progress!

Stir Fried Pork and Red Cabbage With Ginger and Ponzu

Author: Lazy Mom Cooks

Prep time:  30 mins

Cook time:  20 mins

Total time:  50 mins

Serves: 6

 

If you can't find Ponzu, simply replace with light soy sauce and fresh squeezed citrus of your choice.Feel free to add more veggies to this too if that's your thing; mushrooms, green beans or asparagus would all be great additions.

Ingredients

• 1 lb boneless pork chops, patted dry and sliced very thin
• 2 cups finely sliced red cabbage or about ½ half of a 1 lb cabbage)
• 2 medium carrots, shredded
• 2 TBSP neutral oil (grapeseed, peanut, etc), separated
• 1 TBSP fresh grated ginger
• 2 garlic cloves, minced
• 3 TSBP Hoisin sauce
• ½ cup Ponzu sauce
• 1 TBSP rice vinegar
• 1 TBSP honey
• 1 TBSP conrstarch
• pinch of red pepper flakes
• Handful of toasted sliced almonds
• Steamed Basmati rice

Instructions

1. In a medium bowl combine the everything but the pork, cabbage, carrots and oil.
2. Whisk well to incorporate.
3. Add the pork to the marinade/sauce and let set for 20 minutes to an hour at room temp.
4. Strain the pork out of the marinade/sauce and set aside.
5. Heat a very large skillet or wok over medium high heat, add 1 TBSP of the oil.
6. When the oil start to shimmer, add the veggies and stir fry for 2-3 minutes or until the veggies just start to soften a bit, remove to a bowl.
7. Heat the remaining oil and add the pork to the pan, stir fry 3-4 minutes or until the pork is no longer pink, remove pork to the bowl with the veggies.
8. Add the sauce/marinade to the pan and reduce heat to about medium.
9. Let the sauce simmer away for about about 4 minutes, then return the veggies and pork to the pan to reheat everything.
10. Serve immediately over steamed Basmati rice and top with the sliced almonds.

taken by : http://lazymomcooks.com/stir-fried-pork-and-red-cabbage-with-ginger-and-ponzu/