This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish.
"He that takes medicine and neglects diet, wastes the skills of the physician."
Five spice powder is one spice to keep on hand. While the word "spice" might make you think that this is going to make your dishes "spicy," the flavor is aromatic and not hot. It can make any stir fry more elegant and is great when lightly sprinkled on chicken or fish prior to grilling.
This is also known in America as Chinese cabbage but goes under many other names. The variety Brassica rapa (Pekinensis) is also called celery cabbage, wong bok, da bai cai, celery cabbage or Peking cabbage (to name just a few). It is sometimes incorrectly labeled Bok Choy (a related cabbage).
Napa cabbage has a tight, compact head with thin yellow green leaves that are fluffy and crinkled at the tips. The spine of the leaves are white and crispy. The flavor of napa cabbage is mild, without the bitterness of common white cabbage.
The head is about ten to twelve inches long and heads usually weigh between 1 1/2 and 3 lbs. As with lettuces, look for outer leaves that are not wilted and have a soft yellow green color. If the cabbage is browned or if there are small black/brown spots on the spines, don't buy it.
A similar elongated variety, the Michihli cabbage, is about 18 inches long and torpedo shaped, but similar enough to substitute in any recipe.
4 ounces napa cabbage = 18 calories, 0g fat, 0g sat fat, 0 mono fat, 1g protein, 4g carbohydrates, 10mg sodium, 0mg cholesterol
Servings = 2 | Serving size =4 ounces pork with veggies
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
Keeps well, refrigerated, 2-3 days.
|1 Tbsp||sesame oil|
|12 ounces||crimini mushrooms (thickly sliced)|
|1 Tbsp||fresh ginger (minced)|
|8 ounces||pork tenderloin (sliced into thin strips)|
|1 cup||frozen edamame (thawed)|
|2 tsp||five spice powder|
|1 Tbsp||low sodium soy sauce or gluten-free tamari sauce|
|fresh ground black pepper (to taste)|
|2 cups||napa cabbage (thinly sliced)|
Place the oil in a large skillet or wok over medium high heat.
Add the mushrooms and toss well. Cover and cook for about 8 minutes tossing frequently.
Add the ginger and the pork tenderloin. Toss well.
Cover and cook for about 8 minutes, tossing frequently.
Add the edamame, five spice powder, soy sauce, pepper and water. Toss well and cook for about 3 minutes.
Add the cabbage and cook for two minutes. Serve.
Serving size = 4 ounces pork with veggies
Servings = 2
Amount Per Serving
|Calories 449||Calories from Fat 148|
|% Daily Value|
|Total Fat 16g||25%|
|Saturated Fat 2g||10%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 24g||6%|
|Dietary Fiber 8g||36%|
|Vitamin A 13%||Vitamin C 57%|
|Calcium 18%||Iron 36%|
|Vitamin K 86 mcg||Potassium 2201 mg|
|Magnesium 158 mg|