- 2 tablespoons butter
- 1 onion, chopped
- 1 tablespoon minced fresh ginger
- 3/4 pound green cabbage, shredded
- 1 1/2 quarts canned low-sodium chicken broth or homemade stock
- 1 pound boiling potatoes, peeled and cut into 1/2-inch cubes
- 1 (2 inch) piece fresh ginger – peeled, halved lengthwise, and smashed
- 2 teaspoons salt
- 1 pound pork tenderloin, cut into approximately 1 1/2-inch-long-by-1/4-inch-wide strips
- 2 teaspoons lemon juice
- 1/4 cup chopped fresh parsley
- In a large pot, melt the butter over moderately low heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the minced ginger and the cabbage and cook for 1 minute longer.
- Add the broth, potatoes, smashed ginger, and 1 teaspoon of the salt. Bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 10 minutes.
- Stir in the pork and the remaining 1 teaspoon salt. Cook until the pork is just done, about 3 minutes. Stir in the lemon juice and parsley. Remove the pieces of smashed ginger before serving.