Ginger Pork and Cabbage Stir-Fry
In short: Thin slices of pork loin stir-fried with crisp cabbage, carrots, ginger and garlic in a light soy and rice vinegar sauce, ready in 30 minutes. It takes about 30 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 10 min
- Resting
- 10 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Cabbage is one of the best vegetables for a stir-fry: it stays crunchy, turns sweet in a hot pan and costs very little. Here it is paired with thinly sliced pork, carrots and plenty of ginger and garlic. The sauce is mostly soy sauce and rice vinegar, with a touch of sugar and a little cornstarch for a light gloss. Everything cooks in about ten minutes, so slice the vegetables first and keep them in separate piles by the stove.
Instructions
- Toss the pork with 1 tbsp soy sauce and 1 tsp cornstarch and leave it for 10 minutes. Stir the sauce ingredients together in a small bowl.
- Heat 1 tbsp of the oil in a wok or large skillet over high heat until it smokes lightly. Add the pork in a single layer and cook for 2 minutes, stirring once, until no pink remains. Move it to a plate.
- Add the remaining oil, the carrots and the cabbage. Stir-fry for 4 to 5 minutes, until the cabbage is browned in spots and tender but still crunchy.
- Add the garlic and ginger and stir for 30 seconds until fragrant.
- Pour in the sauce and stir for about 1 minute, until it thickens and turns glossy.
- Return the pork and its juices to the pan, add the spring onions and toss for 1 minute until the pork is cooked through and hot. Serve over rice.
Tips
- Slice the pork against the grain, about 3 mm (1/8 inch) thick. Freezing it for 20 minutes first makes this easy.
- For heat, add a spoonful of chili paste or 1/2 tsp chili flakes. A handful of roasted peanuts at the end adds crunch.
Questions and answers
Can I use ground pork instead of sliced pork?
Yes. Brown 400 g (14 oz) of ground pork for 4 to 5 minutes, then follow the recipe from step 3.
How do I stop cabbage from going watery in a stir-fry?
Use a very hot pan, do not crowd it and do not cover it. Stir-fry for no more than 5 minutes so the cabbage stays crisp.
Can I use other greens instead of cabbage?
Napa cabbage, bok choy and shredded kale all work. Add napa and bok choy a minute later than cabbage, since they cook faster.
How long does it take to make Ginger Pork and Cabbage Stir-Fry?
About 30 min in total: 20 min of preparation and 10 min of cooking.
How many calories are in Ginger Pork and Cabbage Stir-Fry?
About 480 kcal per serving, with 28 g of protein, 60 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 480 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 60 g |
| Fat | 13 g |
| Fiber | 5 g |
| Sugar | 9 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
