Asian Pork and Cabbage
Low Carbohydrate Recipe
Slice up your Asian pork and cabbage in thin slices and cook with remaining ingredients in a stir fry for a healthful and satisfying main dish. Find Black Bean Sauce, an Asian condiment, in Asian or International grocery stores, or in the Asian section of larger grocery stores.
1 pound boneless pork loin
1/2 head cabbage
1 small onion
Canola or peanut oil for stir-frying
1 tablespoon black bean sauce
1 to 2 tablespoons chili garlic paste
Slice the pork loin as thin as you possibly can -- this is easier if the pork is partially frozen.
Slice the cabbage about one-half inch thick, and cut across it a few times. Thinly slice the onion.
In a wok or large skillet, heat 3 to 4 tablespoons of oil over highest heat. As soon as it is hot, add the pork and stir-fry for 3 to 5 minutes.
Add the cabbage and the onion and continue stir-frying until the cabbage and onion are just tender-crisp. Stir in the black bean sauce and the chili garlic paste and server.
Yield: 3 servings
6 grams of carbohydrates and 1 gram of fiber, for a total of 5 grams of usable carbs and 32 grams of protein.