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 t Ground coriander
1/2 ts Ground cumin
1/4 ts Cayenne
* – fat trimmed, cut in 1/2×3″ strips ?????????????????? ?????? 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.