Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 500 grams of thinly sliced pork loin with 1 tablespoon of white miso paste, 2 minced garlic cloves, 0.25 teaspoon of sea salt, and 0.125 teaspoon of black pepper, then toss to coat thoroughly and let marinate for at least 30 minutes.

2. 2

   Heat 1 tablespoon of extra virgin olive oil in a large wok or a heavy-bottomed skillet over high heat until shimmering.

3. 3

   Add the marinated pork loin to the hot pan in a single layer and stir-fry for 3-4 minutes, turning occasionally, until it is browned and cooked through, then remove the pork from the pan and set it aside.

4. 4

   Add the remaining 1 tablespoon of extra virgin olive oil to the same pan, then add the julienned 1 large carrot and thinly sliced 1 red bell pepper and stir-fry for 3 minutes until slightly tender-crisp.

5. 5

   Stir in the remaining 2 minced garlic cloves and 0.25 teaspoon of red pepper flakes (if using) and cook for 1 minute until fragrant.

6. 6

   Add 150 grams of thinly shredded green cabbage to the pan and pour in 0.5 cup of dry white wine, cooking for 3-5 minutes while stirring until the cabbage is tender-crisp and the wine has largely reduced.

7. 7

   Return the cooked pork loin to the pan along with the remaining 1 tablespoon of white miso paste and 1 tablespoon of fresh lemon juice, stirring well to combine all ingredients and ensure the pork is heated through.

8. 8

   Serve immediately, garnished with the remaining 0.25 teaspoon of sea salt and 0.125 teaspoon of black pepper if desired.