Ingredients
- 2 tablespoons canola oil divided
- 1 pound pork tenderloin trimmed of fat and julienned
- 2 tablespoons soy sauce
- 3 eggs whisked
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 cup shiitake mushroom sliced thinly
- 4 cups cabbage sliced thinly
- 5 ounces bamboo shoots julienned (8 ounce can before draining)
- 1 carrot julienned
- 2 tablespoons water
- 1/4 cup hoisin sauce divided
- 2 tablespoons dry sherry
- 2 scallions cut into 1" segments
Instructions
- Add one tablespoon of canola oil to the skillet on medium-high heat.
- Add the pork tenderloin to a bowl and toss with soy sauce.
- Add the pork to the skillet and cook through for 2-3 minutes before flipping, then an additional 2-3 minutes.
- Remove the pork from the pan, reduce the heat to medium, and add in the eggs, chopping them up with a spatula into fine pieces as they cook.
- Remove the eggs from the pan and add in the remaining canola oil, garlic, ginger and mushrooms, stirring well and cooking for about 1-2 minutes.
- Add in the cabbage, bamboo shoots, and carrots and stir well.
- Add in 2 tablespoons of water and stir, then cover and let steam for 2-3 minutes.
- Add in 2 tablespoons of hoisin sauce, dry sherry and green onions and stir well.
- Serve in small pancakes with remaining 2 tablespoons of hoisin sauce (1 teaspoon per serving).
Nutrition
Serving: 1/6th recipe | Calories: 263kcal | Carbohydrates: 15.2g | Protein: 87.6g | Fat: 10.4g | Saturated Fat: 2.2g | Cholesterol: 149mg | Sodium: 627mg | Fiber: 3.1g | Sugar: 6.9g
