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Pork and Cabbage Stir-Fry

Sliced pork tenderloin stir-fried with cabbage, carrots, and bell peppers in a savory sauce.
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This Pork and Cabbage Stir-Fry is a quick and delicious meal perfect for busy weeknights. Tender strips of pork are stir-fried with crunchy cabbage and a savory sauce, creating a satisfying and healthy dish that the whole family will enjoy.

Ingredients

Scale

Pork:

1 pound pork tenderloin, thinly sliced

1 tablespoon soy sauce

1 teaspoon cornstarch

Stir-Fry:

2 tablespoons vegetable oil, divided

1 small onion, thinly sliced

3 cloves garlic, minced

1 tablespoon ginger, minced

4 cups green cabbage, thinly sliced

1 carrot, julienned

1 red bell pepper, thinly sliced

Sauce:

3 tablespoons soy sauce

2 tablespoons oyster sauce

1 tablespoon rice vinegar

1 tablespoon hoisin sauce

1 teaspoon sesame oil

1/4 teaspoon red pepper flakes (optional)

Instructions

1. Marinate the Pork:

  • In a small bowl, combine the sliced pork with soy sauce and cornstarch. Mix well and set aside for 10 minutes.

2. Prepare the Stir-Fry:

  • Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated pork and stir-fry until browned and cooked through, about 4-5 minutes. Remove the pork from the wok and set aside.
  • In the same wok, add the remaining tablespoon of vegetable oil. Add the onion, garlic, and ginger, and stir-fry for 1-2 minutes until fragrant.
  • Add the cabbage, carrot, and red bell pepper to the wok. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.

3. Prepare the Sauce:

  • In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, hoisin sauce, sesame oil, and red pepper flakes (if using).

4. Combine and Serve:

  • Return the cooked pork to the wok with the vegetables. Pour the sauce over the stir-fry and toss to combine, cooking for another 2-3 minutes until everything is well-coated and heated through.
  • Serve the pork and cabbage stir-fry over steamed rice or noodles.

Notes

Pairing Suggestions: Serve with steamed jasmine rice or soba noodles. Add a side of steamed broccoli or a simple cucumber salad for a complete meal.

To Ensure Success: Make sure to slice the pork and vegetables thinly for even cooking. Stir-fry quickly over high heat to retain the crunch of the vegetables.

Variations: Substitute the pork with chicken or tofu for a different protein option. Add other vegetables like snap peas, mushrooms, or bok choy for more variety.

Nutrition

Find it online: https://palmersdirecttoyou.com/pork-and-cabbage-stir-fry/

Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.