| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 4 | Servings | |
INGREDIENTS
| 4 | c | Shredded red cabbage |
| 1/4 | c | Seasoned rice vinegar |
| 2 | c | Chicken broth |
| 1 | c | Couscous |
| 2 | T | Salad oil |
| 1 | lb | Boneless pork loin/shoulder* |
| 1 | Onion, largethinly sliced | |
| 1 | T | Minced fresh ginger |
| 2 | Garlic cloves, pressed/minced | |
| 1/4 | c | Chopped fresh mint leaves |
| 3/4 | c | Chicken broth |
| 1/2 | c | Orange juice |
| 4 | t | Cornstarch |
| 2 | T | Soy sauce |
| 1 | t | Ground coriander |
| 1/2 | t | Ground cumin |
| 1/4 | t | Cayenne |
INSTRUCTIONS
~ fat trimmed, cut in 1/2x3" strips === Mix cabbage with vinegar; set aside. In a 2-quart pam, bring broth to a boil. Stir in the couscous, cover pan tightly, remove from heat, and let stand until couscous is tender to bite and most of the liquid is abosorbed, about 5 minutes. Meanwhile, place a wok or 10-12" frying pan over high heat. When pan is hot, add 2 teaspoons oil and half the pork; stir-fry until pork is lightly browned, about 3 minutes. Remove from pan; to pan, add 2 teaspoons oil and remaining pork and repeat stir-frying step. Add to cooked meat. o pan, add 2 more teaspoons oil, onion, ginger, and garlic; stir-fry 2 minutes. Return pork to pan, and add sauce. Stir until sauce boils, about 2 minutes. Place cabbage in a layer on a large platter, or divide among 4 dinner plates. Mound hot couscous on cabbage. Spoon pork and sauce over couscous. Sprinkle with mint. *** SAUCE *** Stir together chicken broth, orange juice, cornstarch, soy sauce, coriander, cumin, and cayenne. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 168
Calories From Fat: 65
Total Fat: 8.3g
Cholesterol: 0mg
Sodium: 776.4mg
Potassium: 376.3mg
Carbohydrates: 23.3g
Fiber: 1.1g
Sugar: 3.3g
Protein: 5.7g