Pork ‘N’ Napa Cabbage

• 1-1/4 cups water, divided
• 3 tablespoons reduced-sodium soy sauce
• 3 tablespoons reduced-fat chunky peanut butter
• 1 teaspoon ground ginger
• 1/2 teaspoon browning sauce, optional
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons cornstarch
• 1 pork tenderloin (1 pound), cut into 1-inch cubes
• 5 teaspoons canola oil, divided
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 5 cups thinly sliced napa or Chinese cabbage
• 1 cup thinly sliced carrots

1. In a small bowl, combine 1 cup water, soy sauce, peanut butter, ginger, browning sauce if desired and red pepper flakes; set aside. In another bowl, combine cornstarch and remaining water until smooth; set aside.
2. In a
3. or wok, stir-fry pork in 2 teaspoons oil until browned. Remove and keep warm. In the same pan, saute onion and garlic in remaining oil for 2 minutes. Add cabbage and carrots; stir-fry 3-4 minutes longer or until crisp-tender.
4. Return pork to the pan. Stir in peanut butter mixture. Stir cornstarch mixture and gradually stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

water, soy sauce, peanut butter, ground ginger, browning sauce, red pepper, cornstarch, pork tenderloin, canola oil, onion, garlic, cabbage, carrots

Taken from www.tasteofhome.com/recipes/pork-n-napa-cabbage/ (may not work)