Ingredients -

1 small head green or Savoy cabbage

2 tablespoons lower-sodium soy sauce

2 tablespoons dark sesame oil

1 tablespoon hoisin sauce

1 teaspoon cornstarch

1 (8-ounce) boneless pork loin, trimmed

1/2 cup matchstick-cut carrots

4 mushroom caps, thinly sliced

2 tablespoons canola oil, divided

3/4 cup sliced green onions, divided

3 tablespoons water

2 teaspoons minced fresh garlic

Directions -

Reserve 8 cabbage leaves. Shred remaining cabbage to measure 2 cups. Combine soy sauce and next 3 ingredients (through cornstarch). Cut pork crosswise into 1/4-inch-thick slices. Stack several slices vertically; slice pork into 1/4-inch-thick pieces. Repeat procedure with remaining pork. Add pork, carrots, and mushrooms to soy sauce mixture; toss.

Heat a large skillet over medium-high heat. Add 1 tablespoon oil. Add 1/4 cup onions; sauté 30 seconds. Add shredded cabbage and water; sauté 2 minutes. Remove cabbage mixture from pan. Add remaining 1 tablespoon oil. Add remaining 1/2 cup onions and garlic; sauté 30 seconds. Add pork mixture; sauté 3 minutes or until done. Add cabbage mixture; toss. Place about 1/3 cup pork mixture into each of 8 reserved cabbage leaves.