Asian Pork and Cabbage Skillet

I have recently decided that coleslaw mix is my best grocery friend. It is insanely cheap, healthy, and saves prep time. The recipe below is a nice showcase of this produce-section staple.

  • pork cabbagePrepare 1 pound of pork tenderloin by…
    • Slicing into strips
    • Seasoning with Chinese 5 spice mix
    • Using 2 T. oil, saute meat in 12 inch skillet.
    • Once meat is browned but still still rare in the middle, remove from skillet.
    • Coat meat with 1/4 cup Hoisin sauce.
  • Add a bit more oil to the skillet to saute 8 ounces sliced mushrooms. Cook two minutes.
  • Add to mushrooms…
    • 1 bag coleslaw mix
    • 2 T. chopped ginger
    • 2 T. chopped garlic
  • Once cabbage starts to wilt, add to skillet…
    • 1 cup rice
    • 2 cups chicken broth
    • Cover and simmer for 20 minutes, or until rice is soft and liquid is absorbed.
  • Return pork to skillet, heat through.
  • Serve with green onions and chow mein.

Everyone at my dinner table gobbled this up! I used four pork ribeye chops because they were on sale, but you could use whatever cut of pork you prefer—or chicken! If I hadn’t been serving kids, I might have added a bit of crushed red pepper or even some fresh peppers. Otherwise, this was a flavorful, guilt-free meal.

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