Vietnamese Caramel Pork

From Cooking Light. This is a good, easy to make recipe. I did not have cabbage and peanuts but it was still good.

Instead of making caramel from scratch, we use brown sugar, which is much quicker.

• 1 tablespoon dark sesame oil
• 1 (1-pound) pork tenderloin, trimmed and cut into 1-inch pieces $$
• 1 cup chopped onion $
• 1 cup chopped carrot $
• 1 tablespoon minced peeled fresh ginger
• 5 garlic cloves, thinly sliced
• 1 cup unsalted chicken stock (such as Swanson)
• 3 tablespoons dark brown sugar
• 1 tablespoon fish sauce
• 1 tablespoon lower-sodium soy sauce
• 2 teaspoons cornstarch
• 2 teaspoons rice vinegar
• 1/2 teaspoon crushed red pepper
• 1 (8.8-ounce) package precooked white rice
• 1 cup thinly sliced napa (Chinese) cabbage
• 1/4 cup chopped unsalted roasted peanuts $
• 1/4 cup cilantro leaves $
• 4 lime wedges

Preparation

1. 1. Heat a wok or large skillet over high heat. Add oil to pan; swirl to coat. Add pork; stir-fry 6 minutes, browning on all sides. Remove pork from pan. Add onion, carrot, ginger, and garlic to pan; stir-fry 2 minutes. Combine stock and next 6 ingredients (through red pepper) in a bowl, stirring with a whisk. Add stock mixture to pan; bring to a boil. Reduce heat; simmer 4 minutes or until sauce is thick and bubbly. Return pork to pan; cook 1 minute, stirring to coat.
2. 2. Spoon 1/2 cup rice onto each of 4 plates; top each serving with 3/4 cup pork mixture and 1/4 cup cabbage. Sprinkle each serving with 1 tablespoon peanuts and 1 tablespoon cilantro. Serve with lime wedges.