This is a quick take on a popular Chinese classic. It’s made with sautéed pork tenderloin and shredded cabbage, which cook in just a few minutes in a hot wok. I have used whole wheat tortillas as the wrap.
Fresh bok choy is stir-fried for a few minutes as a side dish to complete the meal. I used the same wok to prepare both dishes.
This meal contains 555 calories per serving with 36 percent of calories from fat.
Fred Tasker's wine suggestion: Asian pork dishes like this go well with white wines with a little hint of sweetness. I’d try an off-dry riesling.
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• Ready-to-eat shredded cabbage for coleslaw can be found in the produce section.
• Chinese cabbage (also called Napa cabbage) can be used instead of bok choy.
• Prepare all ingredients.
• Marinate pork.
• Stir-fry bok choy.
• Complete pork dish using the same wok.
3/4 pound pork tenderloin, 1 small piece fresh ginger, 1 bottle low-sodium soy sauce, 1 bottle hoisin sauce, 1 bottle sesame oil, 1 bag ready-to-eat shredded coleslaw, 1 package 8-inch whole wheat tortillas, 1 bok choy and 1 bottle unsalted dry roasted peanuts. Staples: Minced garlic, salt and black peppercorns.
Linda Gassenheimer is the author, most recently, of “Fast and Flavorful: Great Diabetes Meals from Market to Table.” Her website is dinnerinminutes.com. Follow her on Twitter @lgassenheimer.