Yeast-Free Sweet and Sour Pork with Cabbage
Are you in the mood for Chinese food? We have just the recipe for you!

You can be sure that this healthy dish does not have the chemical food additive MSG, monosodium glutamate, which is a neurotoxin that is commonly found in Chinese food. MSG can cause nausea, headaches, weakness, flushing sweating, heart palpitations, and chest pain, to name a few. While many Chinese restaurants have eliminated MSG, you may possibly still find it in some Chinese food and definitely in many processed foods. Always read your labels!

Yeast-Free Sweet and Sour Pork with Cabbage


  • 8 oz. pork loin
  • Salt and pepper to taste
  • 3 tsp. cold-pressed olive oil, divided
  • 6 cups cabbage, shredded
  • 1 cup chickpeas, chopped
  • 1 cup water chestnuts
  • 2 cups celery, chopped
  • 1 cup bok choy
  • 1 cup bamboo shoots
  • 10 tbsp. lemon juice
  • ½ cup water


  1. Cut the pork tenderloin into ½” cubes. Salt and pepper pork to taste.
  2. Brown pork with one teaspoon of olive oil in a sauté pan. Set aside.
  3. Add cabbage, chickpeas, water chestnuts, celery, bok choy, bamboo shoots, lemon juice and 2 teaspoons of olive oil to sauté pan.
  4. Cook vegetable mixture for 10-15 minutes until vegetables are almost tender.
  5. Add water and cooked pork to vegetables. Cover.
  6. Braise mixture for 5-10 minutes, stirring occasionally.
Serve and enjoy!