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Lunch recipe · from the recipe book

Chili Garlic Pork Tenderloin with Cabbage and Mushrooms

Tender velveted pork slices and seared mushrooms tangle with crisp-edged cabbage in a glossy, garlicky chili sauce, served over fluffy white rice.

Chili Garlic Pork Tenderloin with Cabbage and Mushrooms

Ingredients

  • 1 lb450 gPork tenderlointrimmed and thinly sliced
  • 7¼ cups shredded500 gGreen cabbagecut into 1-inch pieces
  • 4¼ cups sliced300 gWhite mushroomssliced
  • 1⅓ cups240 gLong-grain white rice, dryrinsed
  • 2 cups500 gWater
  • 6 cloves18 gGarlicminced
  • 1½ tbsp grated10 gFresh gingergrated
  • 3 medium45 gGreen onionssliced, whites and greens separated
  • 3 tbsp40 gLow-sodium soy sauce
  • 1½ tbsp14 gCornstarch
  • 1¾ tsp3 gCrushed red pepper
  • 1 tbsp15 gApple cider vinegar
  • 2⅛ tsp packed10 gBrown sugar
  • 2 tbsp28 gCanola oil
  • 1⅛ tsp5 gToasted sesame oil

Steps

  1. Combine the rice with 420 g of the water in a saucepan, bring to a boil, cover, and simmer on low for 15 minutes; rest off the heat, covered, while you cook.
  2. Toss the pork with half the soy sauce and half the cornstarch; set aside for 10 minutes while you prep the vegetables.
  3. Make the chili garlic sauce: whisk the remaining 80 g of water, the remaining half of the soy sauce, the remaining half of the cornstarch, the cider vinegar, brown sugar and red pepper flakes in a small bowl.
  4. Heat one third of the canola oil in a large skillet over high heat. Add the pork in a single layer and sear 2 to 3 minutes per side until it reaches 145°F (63°C); transfer to a plate and rest 3 minutes.
  5. Add another third of the canola oil and the mushrooms; cook undisturbed 3 minutes, then stir and cook until browned, about 2 minutes more. Move to the plate with the pork.
  6. Add the remaining third of the canola oil and the cabbage; stir-fry 4 to 5 minutes until charred at the edges but still crisp.
  7. Push the cabbage aside, add the garlic, ginger and green onion whites, and stir 30 seconds until fragrant.
  8. Return the pork and mushrooms, stir the chili garlic sauce, pour it in, and toss 1 minute until glossy and thickened. Drizzle with the toasted sesame oil.
  9. Fluff the rice and serve the stir-fry over it, topped with the green onion greens.

Contains: Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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