Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Shredded red cabbage
1/4 c Seasoned rice vinegar
2 c Chicken broth
1 c Couscous
2 tb Salad oil
1 lb Boneless pork loin/shoulder*
1 Onion,large,thinly sliced
1 tb Minced fresh ginger
2 Garlic cloves,pressed/minced
1/4 c Chopped fresh mint leaves

---------------------------SAUCE--------------------------------
3/4 c Chicken broth
1/2 c Orange juice
4 ts Cornstarch
2 tb Soy sauce
1 ts Ground coriander
1/2 ts Ground cumin
1/4 ts Cayenne

* - fat trimmed, cut in 1/2x3" strips
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Mix cabbage with vinegar; set aside.
In a 2-quart pam, bring broth to a boil. Stir in the couscous, cover
pan tightly, remove from heat, and let stand until couscous is tender
to bite and most of the liquid is abosorbed, about 5 minutes.
Meanwhile, place a wok or 10-12" frying pan over high heat. When pan
is hot, add 2 teaspoons oil and half the pork; stir-fry until pork is
lightly browned, about 3 minutes. Remove from pan; to pan, add 2
teaspoons oil and remaining pork and repeat stir-frying step. Add to
cooked meat.
o pan, add 2 more teaspoons oil, onion, ginger, and garlic; stir-fry 2
minutes. Return pork to pan, and add sauce. Stir until sauce boils,
about 2 minutes.
Place cabbage in a layer on a large platter, or divide among 4 dinner
plates. Mound hot couscous on cabbage. Spoon pork and sauce over
couscous. Sprinkle with mint.

*** SAUCE ***
Stir together chicken broth, orange juice, cornstarch, soy sauce,
coriander, cumin, and cayenne.

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