Vietnamese Caramel Pork

• 1 tablespoon dark sesame oil
• 1 (1-pound) pork tenderloin, trimmed and cut into 1-inch pieces
• 1 cup chopped onion
• 1 cup chopped carrot
• 1 tablespoon minced peeled fresh ginger
• 5 garlic cloves, thinly sliced
• 1 cup unsalted chicken stock (such as Swanson)
• 3 tablespoons dark brown sugar
• 1 tablespoon fish sauce
• 1 tablespoon lower-sodium soy sauce
• 2 teaspoons cornstarch
• 2 teaspoons rice vinegar
• 1/2 teaspoon crushed red pepper
• 1 (8.8-ounce) package precooked white rice
• 1 cup thinly sliced napa (Chinese) cabbage
• 1/4 cup chopped unsalted roasted peanuts
• 1/4 cup cilantro leaves
• 4 lime wedges

1. Heat a wok or large skillet over high heat. Add oil to pan; swirl to coat. Add pork; stir-fry 6 minutes, browning on all sides. Remove pork from pan. Add onion, carrot, ginger, and garlic to pan; stir-fry 2 minutes. Combine stock and next 6 ingredients (through red pepper) in a bowl, stirring with a whisk. Add stock mixture to pan; bring to a boil. Reduce heat; simmer 4 minutes or until sauce is thick and bubbly. Return pork to pan; cook 1 minute, stirring to coat.
2. Spoon 1/2 cup rice onto each of 4 plates; top each serving with 3/4 cup pork mixture and 1/4 cup cabbage. Sprinkle each serving with 1 tablespoon peanuts and 1 tablespoon cilantro. Serve with lime wedges.

sesame oil, pork tenderloin, onion, carrot, fresh ginger, garlic, chicken, dark brown sugar, fish sauce, lower, cornstarch, rice vinegar, red pepper, white rice, cabbage, peanuts, cilantro, lime wedges

Taken from www.myrecipes.com/recipe/vietnamese-caramel-pork (may not work)