Ingredients
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1 lb pork tenderloin
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2 tsp five-spice powder
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1 (10 oz) pkg shredded red cabbage
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2 tbsp canola oil
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2 tbsp seasoned rice wine vinegar
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1 tbsp reduced-sodium soy sauce
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1 (2 - inch) piece fresh ginger
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1 tbsp minced garlic
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2 green onions
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1/4 cup cashews
Steps
1
Thinly slice pork tenderloin into 2-inch-long pieces. Add to a bowl and season with 1 tsp five-spice powder, salt, and pepper. In a food processor, pulse the cabbage until finely chopped.
2
In a 12-inch nonstick skillet or wok, heat 1 tbsp oil on medium-high. Add pork and cook 5 min., until browned, stirring often. Transfer to a plate. Meanwhile, in a small bowl, combine vinegar, soy sauce, and remaining 1 tsp five-spice powder. Peel and grate the ginger.
3
To the same skillet on medium-high, add remaining 1 tbsp oil. Add ginger and garlic. Cook 30 sec., stirring. Add cabbage and cook 1 min., stirring. Add reserved pork, vinegar mixture, salt, and pepper. Cook 3 min., until liquid is reduced, stirring constantly. Slice the green onions and sprinkle over top, along with cashews.
