Japanese-Style Pork and Cabbage Stir-Fry

Japanese-Style Pork and Cabbage Stir-Fry

A savory and slightly sweet Japanese-inspired stir-fry featuring tender pork tenderloin and crisp cabbage, served over fluffy white rice for a satisfying meal.

Dietary

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Ingredients

Instructions

  1. First, prepare the 1 cup white rice according to package directions or in a rice cooker. While the rice cooks, pat the 1 pound pork tenderloin strips dry with paper towels.
  2. In a small bowl, whisk together the 1/4 cup coconut aminos, 2 tablespoons rice vinegar, 1 tablespoon brown sugar, 1 tablespoon cornstarch, and 1/2 cup water. Set aside.
  3. Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat. Add the pork strips and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir-fry for 3-4 minutes, or until browned and cooked through. Remove the pork from the skillet and set aside.
  4. Add the 1/2 yellow onion to the skillet and sauté for 2-3 minutes until softened. Add the 3 cups green cabbage and 1 large carrot. Season with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir-fry for 5-7 minutes, until the cabbage is tender-crisp.
  5. Return the cooked pork to the skillet. Give the prepared sauce a quick whisk and pour it over the pork and vegetables. Cook, stirring constantly, for 1-2 minutes, until the sauce thickens and coats the ingredients.
  6. Serve immediately over the cooked white rice.

Notes

Leftovers can be stored in an airtight container for up to 3 days and reheated in the microwave. Add a splash of water if reheating to maintain moisture.

Nutrition (per serving)