Wok-Fried Pork and Cabbage

Wok-Fried Pork and Cabbage

Quick and flavorful stir-fry featuring tender pork, crisp cabbage, and carrots in a savory soy-ginger sauce, served over fluffy white rice.

Dietary

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Ingredients

Instructions

  1. Cook 1 cup white rice according to package directions.
  2. Slice 12 ounces pork tenderloin into thin strips. Thinly slice 1/2 head green cabbage. Peel and julienne 2 carrots. Peel and thinly slice 1 yellow onion. Mince 2 cloves garlic. Grate 1 (1-inch piece) fresh ginger.
  3. In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon cornstarch, and 1/4 cup water.
  4. Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat until shimmering. Add pork strips and season with 1/4 teaspoon black pepper and 1/4 teaspoon salt. Stir-fry for 3 to 4 minutes until lightly browned and almost cooked through. Remove pork from the wok and set aside.
  5. Add yellow onion and carrots to the wok and stir-fry for 2 to 3 minutes until slightly tender-crisp. Add green cabbage, minced garlic, and grated fresh ginger. Stir-fry for another 2 to 3 minutes until cabbage is wilted. Season vegetables with 1/4 teaspoon salt.
  6. Return pork to the wok. Give the sauce a quick re-whisk and pour it over the pork and vegetables. Cook, stirring constantly, for 1 to 2 minutes until the sauce thickens and coats everything.
  7. Serve immediately over the cooked white rice.

Notes

Leftovers can be reheated gently in a microwave for a quick lunch the next day.

Nutrition (per serving)