Serves 8 Cook Time 3-4 hours (high) 5-6 hours (low)
2 1/4 lb pork tenderloin, cut into 1 1/2-inch chunks
1 bunch scallions, sliced, white and green parts separated
1 (14 oz) can low-sodium chicken broth
1/2 c water
1/4 c reduced-sodium soy sauce
3 tbsp medium or dry sherry
4 tsp splenda brown sugar blend
2 tbsp minced fresh ginger
1 tbsp rice vinegar
2-4 tsp chinese chile-garlic sauce
4 cloves garlic, minced 1 star anise pod, or 1 tsp aniseed
1 cinnamon stick
2 tbsp toasted sesame seeds
- Place pork and scallion whites in a 4-quart or larger slow cooker.
- Bring broth, water, soy sauce, sherry, brown sugar, ginger, vinegar, chile-garlic sauce to taste and garlic to a simmer in a medium saucepan over medium-high heat. Pour over the pork and vegetables. Nestle star anise pod (or aniseed) and cinnamon stick into the stew. Cover and cook until the pork and vegetables are tender, 3 to 3 1/2 hours on high or 5 1/2 to 6 hours on low.
- Discard the star anise pod and cinnamon stick. Serve sprinkled with scallion greens and sesame seeds.
Serve over sauteed or steamed cabbage.
Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.
Metabolic Medical Center