Pork And Quinoa With Cabbage
serves 2-4
A big bowl of pork, quinoa, and cabbage will fill you up and keep you warm.
1/4 head green cabbage
1/2 pound pork tenderloin, thinly sliced
1 tablespoon minced fresh ginger
1 tablespoon soy sauce
1/2 teaspoon sambal oelek
1 tablespoon rice wine vinegar
1 teaspoon vegetable oil
2 tablespoons unsalted butter
1 cup cooked quinoa
prep: 10 minutes
total: 30 minutes
large sauté pan
1. Prep the cabbage. Cut the pork into thin strips. Whisk together the ginger, soy sauce, sambal and rice wine vinegar.
2. Heat the oil and butter in a large sauté pan over medium-high heat. When the butter's foam has subsided, add the pork and leave it alone to brown 2 minutes. Stir the pork and cook until it's browned all over, another 2-4 minutes. Remove the pork to a plate.
3. Add the cabbage to the pan and cook until it's wilted and soft, 2-4 minutes. Add the pork back to the pan, with the soy-vinegar mixture and cook 2 minutes. Stir in the quinoa and cook until it's heated through, another couple of minutes.
2. Heat the oil and butter in a large sauté pan over medium-high heat. When the butter's foam has subsided, add the pork and leave it alone to brown 2 minutes. Stir the pork and cook until it's browned all over, another 2-4 minutes. Remove the pork to a plate.
3. Add the cabbage to the pan and cook until it's wilted and soft, 2-4 minutes. Add the pork back to the pan, with the soy-vinegar mixture and cook 2 minutes. Stir in the quinoa and cook until it's heated through, another couple of minutes.
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