Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large wok or skillet, heat 1 tablespoon rapeseed oil over medium-high heat. Add 500 grams of thinly sliced pork loin and stir-fry until browned and cooked through, about 5 minutes. Remove the pork from the pan and set aside.

2. 2

   Add the remaining 1 tablespoon rapeseed oil to the wok. Add 1 medium thinly sliced onion and 200 grams of sliced cremini mushrooms, stir-fry for 3-4 minutes until softened.

3. 3

   Add 300 grams of thinly sliced white cabbage and 3 minced garlic cloves to the pan, continuing to stir-fry for another 3-4 minutes until the cabbage slightly wilts.

4. 4

   In a small bowl, whisk together 2 tablespoons white miso paste, 150 milliliters vegetable broth, 1 tablespoon apple cider vinegar, 0.5 teaspoon caraway seeds, 0.5 teaspoon black pepper, and 0.5 teaspoon salt until well combined.

5. 5

   Return the cooked pork loin to the wok with the vegetables. Pour the miso sauce over the ingredients, tossing to coat everything evenly.

6. 6

   Cook for 2-3 minutes, allowing the sauce to thicken slightly and the flavors to meld, ensuring everything is heated through.

7. 7

   Stir in 1 tablespoon of chopped fresh dill just before serving.