Need to get dinner on the table in under 30 minutes? This recipe makes that happen.
Need to get dinner on the table in under 30 minutes? This recipe makes that happen.
Number of Servings: 4
1 pound (16 ounces) pork roast or pork tenderloin, fat trimmed and cut into 1/2-inch cubes 1 tablespoon canola oil 2 cloves garlic, smashed and chopped 1 cup shredded carrots (about 2 large carrots) 1 cup cremini mushrooms, sliced 1/4 Napa (Chinese) cabbage, shredded (about 2 cups) 2 tablespoons low-sodium soy sauce 1 teaspoon whole-grain mustard 1 teaspoon sesame oil 2 tablespoons natural peanut butter 1/2 cup hot water
You can cut your prep time in half by chopping all of your vegetables--and even the meat--ahead of time.
If you have a food processor, use the slicing attachment to make slicing the vegetables a breeze.
This recipe costs $7.30--that's less than the cost of one Chinese takeout entree, and you get two servings of vegetables per person.
NOTE: When a recipe calls for hot water, heat it on the stove or in the microwave. Never use hot water from your tap to cook. It can contain sediment and minerals.
Place a large skillet over medium-high heat, then add the canola oil. When the oil is hot, add the pork. Cook, stirring often, until the pork is no longer pink.
Remove the pork from the skillet and set aside.
Lower heat to medium and add the carrots, garlic, cabbage, and mushrooms. Cook for 3-4 minutes, stirring often. Meanwhile, combine the soy sauce, mustard, sesame oil, and peanut butter in a small bowl. Pour in the hot water and whisk with a fork until smooth. Pour the sauce over the vegetables and add the cooked pork back to the pan. Cook for two minutes, until sauce starts to bubble. Serve over whole-grain noodles or brown rice (calories not included.) Serving size is 1 heaping cup.
regarding not using hot water from the tap, it also could cause your heater to kick on even if you are drawing only 2 or 3 cups. Then the heater brings the whole tank back up to temp. so it's chaeper to use the gas on the stove to heat the water
I love asian style cuisine so I'm excited to try this. After reading some comments, add a few tablespoons of cornstartch to the half cup of water while it's cold and add it cold to the pan and let it heat up and it will thicken the sauce. If you like spicy, add some siracha-a thai hot sauce.
I loved this recipe! I made a few adjustments: used 4 thin boneless loin chops instead of a roast, added 2 green peppers. Third I added at least an additional tablespoon of stone ground mustard (5 calories per tsp, it does not hurt nutrition value) Delicious!
It was all great until I added the 1/2 cup of hot water to the sauce - watered it down and made everything soupy. Will make again but add small amounts of water to get a good consistency but not lose the flavor. Served over ramen noodles (w/out using the soup base) which i loved!
Really delicious I never have had success with home made Chinese foods but this was easy and so tasty. Very fast and simple to make Was a little more expensive than meg's quote ($21.00 to be exact.) but well worth it .
I added scallions and hot pepper flakes to spice it up a bit. I really enjoyed the flavors, but was concerned about the mustard. It wasn't as strong a flavor as I thought, but I will leave it out next time. Also, I don't think you need quite so much water. Mine was a little loose.
May I suggest that you add about a 1/4 cup of hot pickled peppers and a tablespoon of the juice. This will take all those wonderful flavours and kick it up a notch! Also not bad on calorie count. - 6/17/12
Google pay 97$ per hour my last pay check was $8500 working 1o hours a week online. My younger brother friend has been averaging 12k for months now and he works about 22 hours a week. I cant believe how easy it was once I tried it out. This is wha I do......
Needed something that cooked quick and didn't heat up the house - this was it! Used thin boneless chops and added squash and zucchini to stretch the dish (have teenage boys that eat double and triple servings). Had leftover rice noodles as a base. Very good -- nobody complained!
I looked at the recipe with the peppers so when I was shopping I bought peppers. I know I should have looked at the recipe, I saw chicken and peppers figured it would be that. OH NO once again. I see no Napa or mushrooms there. I assume WRONG PICTURE!---again.
I really love the comments, very helpful. I will make this with 4 thin boneless pork chops and 1 red and 1 yellow bell pepper, 1/4 cup water and add ginger+ lime for spices. Looking forward to trying it and will make with chicken too, if this works out well. Looks very delicious! Thanks for sharing.
The colorful peppers shown in the photo are what make stir frys so appealing; one pepper costs over a dollar (and organic ones are out of this world costly) so I have to use any leftover veggies for my chicken or pork stir frys. But they are great when you need quick meals with leftover meat.
This was delicious! One of my favorite dinners is the old Thai Lettuce Wraps from Chili's and this sauce is very much the same. I didn't have a problem with too much water. I will actually make this same sauce here at home when I make the lettuce wraps just use less water then. Great!
Yet AGAIN, another Chef Meg recipe where the photo doesn't match the recipe--photo shows STRIPS of meat, not cubes, PEPPERS even though not listed in ingredients, and no CABBAGE or MUSHROOMS are visible. Too bad, because many people rely on the photo to determine whether to make the recipe.
I am allergic to peppers and almost did not even look at it because of the pictures with peppers. But as written without peppers, I may just give it a try.... I don't use sesame oil, so don't have any..... Is there something else I can sub for it.... maybe some coconut oil or grapeseed oil?
I'd switch the canola oil for something healthy like extra virgin olive oil, but the reason I am writing is that I really appreciate the not using hot water from the tap, tip.Thanks on that one! I'd love to see photos of the ACTUAL things chefs cook, but maybe that's too much a culinary stretch,Meg.
This is absolutely phenominal and I will be making it with pork, beef and chicken!!! This is my FAVORITE dinner now! If I get the urge for fast food, bad food or the yummiest bad foods I will make this!!! Thank you, Thank you, Thank you!
IMPORTANT FYI IF YOU ARE ALLERGIC TO SOY AS I AM....THE TV CHEF MING TSAI GAVE ME THIS INFO...THE SOUTH RIVER MISO CO SELLS TAMARI THAT DOES NOT HAVE SOY OR GLUTEN. YOU CAN LOOK ONLINE AT SOUTHRIVERMISO.COM...HOORAY, NOW WE CAN HAVE CHINESE FOOD AGAIN!!!!!!!!!!
Used fresh broccoli in place of cabbage (steam it a little first) and added a pinch of red pepper and water chestnuts and baby carrots and topped with green onion. Added more teryaki to taste. Better than take out!
I thought this was a great recipe. The only mustard I had on hand was horseradish mustard and the peanut butter in my cupboard was Jif- creamy. DH likes his pork tenderloin pounded, breaded and fried, so I prepared half of it for him and the other half in this recipe for me.....perfect!
This was absolutely delicious. I used left over pork roast so didn't have to cook any meat, just popped it in. I also added some left over roast chicken. All in all, it took me 10 mins. What a great Friday night meal.
Easy, quick and tasty! I took the advice from other comments and only added about 1/4 cup hot water. I also drained the juice after cooking pork (before adding veggies to pan), and then drained most liquid from veggies before adding soy sauce mixture~would have been too watery otherwise.
This was fantastic! I made it with lean beef because that was what I had on hand. My 10 and 7 year old boys loved it and they are generally very picky eaters. It was super simple to make. Thanks for sharing this recipe!
All of my family loved this. When we wanted it and didn't have cabbage in the frig, I used grated zucchini. I may have my husband sold on buying me the cookbook if the recipes are as good as this one. Thanks.
Funny, I made a pork stir fry last night that looked like the one pictured--pork, garlic and a ton of peppers finished off with a handful of frozen peas and some Sriracha and soy sauce. Delish!
This recipe is (a) not what is pictured and (b) so far OFF the tasty scale it leaves me to question other "Chef_Meg" recipes. Bland bland bland and the soy is a bit too much for even this salty pallet.
Why does every Americanized Asian recipe include PB? In lieu of PB/mustard, swap out 1 T soy sauce for oyster sauce (vegetarian or regular), look for it in the Asian aisle. Instead of cubing the meat, slice it into thin strips (shredded meat). It will cook quicker this way.
I have a similar pork stir fry recipe, and instead of cutting the pork (or chicken breast - a good substitute) into cubes, I slice it very thin. It cooks quicker and there's more surface to take on the flavors. I use red & green peppers, onions, celery , sliced thinly. Use whatever vegs you like.
Just a question. Yellow, red, and green peppers appear in the picture but not in the recipe. I like the peppers and onions. Has anyone tried it with these items yet? I plan on making it this weekend.
we had this last night and we love it. I used bok choy instead of the cabbage. not a big cabbage fan. we also served it with rice noodles in rice wraps. very yummy. last time i added water chestnuts for an extra crunch.
I appreciate the "real" photo posted with "more photos". It makes me frustrated when photos are posted that are supposed to get your interest and it is not what the real recipe is... rather like when the photos are up at the gym of what you are going to look like after exercising, lol