Serves 6 / Gluten-free / Chili-garlic sauce is a zesty mixture of chiles, garlic, and vinegar found in the Asian section of many markets (look for preservative-free brands). Save time by chopping ginger, garlic, and vegetables while the pork marinates.
4 ounces mung bean noodles (cellophane noodles)
2 tablespoons reduced-sodium, wheat-free tamari
2 tablespoons mirin rice wine, dry sherry, or chicken broth
2 teaspoons agave nectar
1 teaspoon chili-garlic sauce
½ pound center-cut, boneless pork chop
1½ tablespoons vegetable oil, divided
1½ tablespoons minced fresh ginger
2 teaspoons minced garlic
4 cups thinly sliced napa cabbage, packed
1 cup shredded carrots
¼ cup chopped, unsalted peanuts (optional)
Chopped fresh cilantro and scallions, for garnish
1. Soak noodles in very hot water for 15 minutes. Drain. Mound noodles on a cutting board and cut into three sections. Set aside.
2. Combine tamari, wine, agave nectar, and chili-garlic sauce in a small bowl. Remove and discard edge fat from pork. Cut pork into ¼-inch-thick slices. Cut slices crosswise into ¼-inch-wide strips. Mix pork with sauce. Marinate 15 minutes.
3. Heat a wok, wide skillet, or pot over medium-high heat. Add 1 tablespoon oil, and then ginger and garlic. Stir-fry 30 seconds. Using a slotted spoon, remove pork from marinade (reserving marinade) and add to pan. Stir-fry 2–3 minutes, until cooked through. Remove pork to a plate.
4. Add remaining ½ tablespoon oil, cabbage, and carrots to wok. Stir and fry 2–3 minutes, until vegetables are tender-crisp. Add pork, sauce, and reserved noodles. Cook and stir 1 minute, to heat through. Garnish with optional peanuts, cilantro, and scallions.
PER SERVING: 198 cal, 7g fat (3g mono, 2g poly, 2g sat), 20mg chol, 9g protein, 25g carb, 2g fiber, 457mg sodium
