Lean Pork & Cabbage Stir-Fry with Buckwheat
A hearty and flavorful stir-fry featuring lean pork loin and seasonal cabbage, served over nutrient-rich buckwheat, a staple grain in Slovenia.
Ingredients
- Carrot50 g
- Onion50 g
- Garlic1 clove
- Olive Oil5 g
- Salt2 g
- Black Pepper1 g
- Pork Loin150 g
- Buckwheat60 g
- Cabbage150 g
- Soy Sauce15 ml
- Paprika2 g
Instructions
- 1Step 1
Step 1: Rinse buckwheat thoroughly under cold water. Combine buckwheat with 180ml water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed.
- 2Step 2
Step 2: While buckwheat cooks, thinly slice pork loin into strips. Shred cabbage, julienne carrot, thinly slice onion, and mince garlic.
- 3Step 3
Step 3: Heat olive oil in a large skillet or wok over medium-high heat. Add pork strips and stir-fry until browned and cooked through, about 3-5 minutes. Remove pork from skillet and set aside.
- 4Step 4
Step 4: Add onion, carrot, and garlic to the skillet and stir-fry for 2-3 minutes until slightly softened.
- 5Step 5
Step 5: Add shredded cabbage to the skillet. Season with paprika, salt, and black pepper. Stir-fry for 3-4 minutes until cabbage is tender-crisp.
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