Japanese-Style Ginger Pork with Cabbage and Spinach

One plate is the amount the calories and protein above are for.

• 6 oz pork loin, thinly sliced
• 1 cup cooked cabbage (from 2 cups raw shredded)
• 1 cup cooked spinach (from 3 cups raw)
• 1 tablespoon olive oil
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seed
• 1/4 teaspoon salt

• 12 oz pork loin, thinly sliced
• 2 cups cooked cabbage (from 4 cups raw shredded)
• 2 cups cooked spinach (from 6 cups raw)
• 2 tablespoon olive oil
• 2 tablespoon grated ginger
• 4 cloves garlic, minced
• 2 tablespoon rice vinegar
• 2 teaspoon sesame seed
• 1/2 teaspoon salt

• 24 oz pork loin, thinly sliced
• 4 cups cooked cabbage (from 8 cups raw shredded)
• 4 cups cooked spinach (from 12 cups raw)
• 4 tablespoon olive oil
• 4 tablespoon grated ginger
• 8 cloves garlic, minced
• 4 tablespoon rice vinegar
• 4 teaspoon sesame seed
• 1 teaspoon salt

• 36 oz pork loin, thinly sliced
• 6 cups cooked cabbage (from 12 cups raw shredded)
• 6 cups cooked spinach (from 18 cups raw)
• 6 tablespoon olive oil
• 6 tablespoon grated ginger
• 12 cloves garlic, minced
• 6 tablespoon rice vinegar
• 6 teaspoon sesame seed
• 1 1/2 teaspoon salt

• 48 oz pork loin, thinly sliced
• 8 cups cooked cabbage (from 16 cups raw shredded)
• 8 cups cooked spinach (from 24 cups raw)
• 8 tablespoon olive oil
• 8 tablespoon grated ginger
• 16 cloves garlic, minced
• 8 tablespoon rice vinegar
• 8 teaspoon sesame seed
• 2 teaspoon salt

1. Toss the pork with the ginger, garlic and salt.
2. Heat the oil in a large skillet over high heat for 2 minutes, then sear the pork 4 minutes until browned and it reads 145°F; move it to a plate and rest it 3 minutes.

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3. Cook the cabbage in the same pan 5 minutes until tender, then add the spinach for 1 minute until wilted.

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4. Return the pork with the vinegar and toss 1 minute until coated.

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5. Sprinkle the sesame seeds over the top.
6. To keep it: cool it within 2 hours, portion it into a shallow lidded container, refrigerate up to 3 days, then reheat it covered for 2 to 3 minutes until steaming and 165°F in the center.

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• Calories513
• Protein51g
• Carbs9g
• Fat33g
• Fiber3g
• Sodium734mg

• Steady Energy
• A Healthy Weight

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