Rating: 4.5 stars
8 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

We cooked the beans for a short time for a just-cooked crisp texture. If you like them more tender, cook for an additional minute or two.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
25 mins
cook:
6 mins
total:
31 mins
Servings:
4
Yield:
3 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large mixing bowl combine the coconut milk, 1/2 cup cilantro, soy sauce, lime juice, and ginger. Add pork; toss to coat and set aside.

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  • Heat olive oil in a very large skillet over medium-high heat. Add meat mixture. Cook for 3 minutes. Add green beans. Cook and stir for 3 to 4 minutes or until crisp-tender and until pork is just slightly pink, stirring occasionally. Add carrots just before serving.

  • To serve, top cabbage leaves with pork mixture. Garnish with additional cilantro and serve with lime wedges.

Nutrition Facts

301 calories; fat 14g; cholesterol 78mg; saturated fat 7g; carbohydrates 14g; mono fat 4g; poly fat 1g; insoluble fiber 3g; sugars 8g; protein 28g; vitamin a 5493.4IU; vitamin c 29.7mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 7.4mg; vitamin b6 0.9mg; folate 38.7mcg; vitamin b12 0.5mcg; sodium 834mg; potassium 613mg; calcium 62mg; iron 1.8mg.
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