Curried Pork & Vegetable Stir-fry

Vegetables, anyone? If you missed your New Year’s resolutions this year to denounce refined foods and add more appeal to your plate, this dish is a surefire kick in the right direction! I made sure this entree was chockfull of vegetables. While you can serve it over rice, I opted for more vegetables – sautéed cabbage strips. Vegetarian or avoiding mea? Try tofu instead of pork tenderloin.

Winter does not want to depart Milwaukee this year. To take a little gloom out of the weather I sautéed this colorful stir-fry. With all Irish festivities last weekend, most local grocery stores are practically giving away cabbage. This dish seemed like the perfect accompaniment! And, if curry as a staple in your spice cabinet draws weariness, this plate will tame the uneasy consumer.

Curried Pork & Vegetable Stir-Fry (serves 4)

Ingredients:

• 1 tsp olive oil
• 1 pound pork tenderloin, cut into thin strips
• 1 ½ cups Onions, chopped
• 1 Tbsp Garlic, minced
• 2 Tbsp Fresh ginger, chopped
• 2 tsp turmeric
• 2 tsp curry powder
• 2 tsp ground cumin
• ½ tsp ground coriander
• 1 medium red bell pepper, diced
• 3 cups shredded cabbage
• 1 cup carrots, grated
• 1 ½ cups low-sodium vegetable broth
• ½ cup fresh cilantro, chopped
• Optional: 3 cups cabbage stripes, sautéed or 2 cups brown rice

Directions:

1. Heat a non-stick skillet over medium-high heat. Add pork and sauté until meat is browned. Set aside.
2. In a large skillet, heat olive oil. Add chopped onion, and cook until starting to brown. Add garlic and fresh ginger. Cook for 1-2 minutes or until aromatics emerge. 
3. Stir in turmeric, curry powder, cumin, and coriander.
4. Add diced red pepper, shredded cabbage, carrots, and vegetable broth. Allow mixture to simmer 5-10 minutes or until vegetables begin to cook down.
5. Place pork in vegetable mixture. Stir-fry meat and vegetable mixture until meat is cooked through.
6. Toss in fresh cilantro, and serve over sautéed shredded cabbage or cooked brown rice.

Enjoy! - K