Asian Pork and Cabbage (Low Carb)

15 mins

3 servings

4.5/5 (4 reviews)

You will not believe how good this tastes after you find out how quick it is! The recipe is from 15-Minute Low-Carb Recipes by Dana Carpender. I used a Vietnamese chili garlic sauce instead of anything called "paste" because my grocery quit carrying the one with the garlic included. I wouldn't go so far as to call the onion "optional," but I left it out because I had none left, so if you are on a strict carb limit or hate onions, you will still love this without it. The book lists 6 g carbs & 1 g fiber (just in case the computer can't tabulate one of the ingredients).

Ingredients

Instructions

Slice the pork loin in very thin strips (or as thin as you can manage). Slice the cabbage 1/2 inch thick then cut crosswise a couple of times. Thinly slice the onion.
Heat oil in a large skillet (or a wok if you're lucky enough to have one). Add the pork to the hot skillet and stir-fry 3 to 5 minutes. Add the cabbage and onion and stir fry until tender-crisp. Stir in the black bean sauce and chili garlic paste.

Prep: 5 mins

Cook: 10 mins

Total: 15 mins

One Dish Meal

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Amount Per Serving
Calories 464.8
% Daily Value*
Total Fat 32.7g	50%
Cholesterol 95.2mg	32%
Total Carbohydrate 10.8g	4%
	Dietary Fiber 3.8g	14%
	Sugars 6.4g
Protein 32.2g

Amount Per Serving

Calories 464.8

% Daily Value*

Total Fat 32.7g

50%

Cholesterol 95.2mg

32%

Total Carbohydrate 10.8g

Dietary Fiber 3.8g

14%

Sugars 6.4g

Protein 32.2g