Ingredients: 2 tablespoons butter 1 onion, chopped 1 tablespoon minced fresh ginger, plus one 2-inch piece, peeled, halved lengthwise, and smashed 3/4 pound green cabbage (about 1/4 head), shredded (about 3 cups) 1 1/2 quarts canned low-sodium chicken broth or homemade stock 1 pound boiling potatoes (about 3), peeled and cut into 1/2-inch cubes 2 teaspoons salt 1 pound pork tenderloin, cut into approximately 1 1/2-inch-long-by-1/4-inch-wide strips 2 teaspoons lemon juice 1/4 cup chopped fresh parsley Directions:1. In a large pot, melt the butter over moderately low heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the minced ginger and the cabbage and cook for 1 minute longer. 2. Add the broth, potatoes, smashed ginger, and 1 teaspoon of the salt. Bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 10 minutes. 3. Stir in the pork and the remaining 1 teaspoon salt. Cook until the pork is just done, about 3 minutes. Stir in the lemon juice and parsley. Remove the pieces of smashed ginger before serving. |