Hawaiian Pork Stir Fry
6 oz pork tenderloin cut into strips
a few pinches Chinese Five Spice powder
salt to taste
1.5 cups red cabbage slivered
olive oil spray
1/2 cup red bell pepper sliced
1/2 cup red onion sliced
1 tsp fresh garlic minced
1 cup pineapple cubed
2 tbsp teriyaki glaze *FIND A TERIYAKI GLAZE THAT HAS AS FEW SUGARS AS POSSIBLE—BUT BE SURE IT’S ACTUALLY A GLAZE. THICK TERIYAKI SAUCE WON’T PROVIDE THE RICHNESS INTENDED IN THIS DISH.
Season pork with Chinese Five spice and salt. Place cabbage evenly over dinner plate.
Heat large nonstick stir-fry pan or wok over medium-high heat until hot. Spray pan, then add peppers, onion, garlic, and pineapple. Cook until peppers are lightly browned on outside and almost tender. Remove veggies from pan. Re-spray pan and add pork in a single layer. Cook until just barely pink, about 1–2 minutes per side.
Return veggies and pineapple mixture to pan. Spoon glaze on top and toss. When warm, serve stir-fry over cabbage. Enjoy immediately.
403 calories, 41g protein, 50g carbs, 5g fat