Keto Vietnamese Pork and Cabbage Stir-Fry

Ingredients

• 1 lb Pork tenderloin
• 1 medium Cabbage
• 2 tbsp Fish sauce (Red Boat)
• 1 tbsp Coconut aminos
• 3 cloves Garlic
• 1 tsp Ginger
• 1 tsp Sesame oil
• 2 stalks Green onions
• 0.25 tsp Red chili flakes

Instructions

1. 1Slice the 1 lb of pork tenderloin into thin strips, approximately 1/4-inch thick. In a medium bowl, combine the pork strips with the 2 tbsp of fish sauce, the 1 tbsp of coconut aminos, the 3 cloves of minced garlic, and the 1 tsp of grated ginger. Stir well to coat the pork evenly, then let it marinate at room temperature for 10 minutes to absorb the flavors.
2. 2While the pork is marinating, thinly shred the 1 medium cabbage. Slice the 2 stalks of green onions thinly, keeping the white parts separate from the green tops.
3. 3Place a 12-inch wok or large skillet over high heat and allow it to heat until it is very hot, reaching approximately 450°F (230°C). Carefully add the marinated 1 lb of pork tenderloin strips to the hot pan and stir-fry them for 3 to 4 minutes, until the pork is browned on the outside and cooked through. Use a meat thermometer to ensure the internal temperature of the pork reaches 145°F (63°C).
4. 4Add the shredded 1 medium cabbage to the wok with the cooked pork. Continue to stir-fry the mixture for another 3 to 5 minutes, until the cabbage becomes tender-crisp, meaning it is slightly softened but still retains a slight bite.
5. 5Stir in the sliced green tops of the 2 stalks of green onions, the 1 tsp of sesame oil, and the 0.25 tsp of red chili flakes. Continue to cook for 30 seconds more, stirring constantly, until the green onions are slightly wilted and you can smell their fragrance.
6. 6Serve the Keto Vietnamese Pork and Cabbage Stir-Fry immediately while it is hot.

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