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–+ servings
This pork and cabbage stir fry is an irresistible homestyle dish that is easy to make and very comforting. It combines tender slices of marinated pork with sweet, buttery Taiwanese flat cabbage. Try it and you’ll be surprised how something so simple can be so satisfying!

Pork and Cabbage Stir Fry

By Maggie Zhu
5 from 3 votes
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2 to 4 servings
This easy pork and cabbage stir fry is a 25-minute dinner I make with thinly sliced marinated pork tenderloin, sweet and buttery Taiwanese flat cabbage, garlic, ginger, and a savory light and dark soy sauce that ties everything together. I know you'll be surprised by how something so simple can be so satisfying!

Ingredients

Marinating

  • 4 oz pork tenderloin , thinly sliced (or other lean cuts)
  • 2 teaspoons Shaoxing wine
  • 1/4 teaspoon grated ginger
  • 1 teaspoon dark soy sauce
  • 1 teaspoon cornstarch

Sauce

Stir fry

  • 1 teaspoon cornstarch
  • 2 tablespoons peanut oil , divided (or vegetable oil)
  • 2 cloves garlic , sliced
  • 1/2 thumb ginger , julienned
  • 1/4 head (12 oz) regular cabbage (or 1/2 head Taiwanese flat cabbage) , sliced to bite-size pieces (yield about 4 cups once cut) (*Footnote 1)
US Customary - Metric

Instructions

  • Add the pork and the rest of the marinating ingredients into a medium-size bowl. Mix thoroughly with your hands to coat evenly. Let marinate for 10 to 15 minutes while preparing the rest of the ingredients.
  • Mix the sauce ingredients together in a small bowl.
  • Add the 1 teaspoon cornstarch into a small bowl with 1 tablespoon of water. Stir to mix well.
  • Heat 1 tablespoon of the oil in a large skillet or wok over medium high heat until hot. Add the pork with minimal overlapping. Let cook for 1 minute without touching, or until the bottom is lightly charred. Flip to cook the other side until the pork is just cooked through. Transfer to a plate and set aside.
  • Add the remaining 1 tablespoon of oil, garlic and ginger. Stir a few times to release the fragrance.
  • Add the cabbage. Stir and cook until the cabbage just begins to turn tender, 3 minutes or so. If the cabbage starts to char too quickly, turn to medium heat.
  • Pour in the sauce and stir a few times to mix well. Add back the pork. Stir to mix everything together. Stir the cornstarch slurry again and pour into the pan. Cook and stir until the sauce thickens.
  • Turn to low heat and carefully try the cabbage. Adjust seasoning by adding a pinch of salt if needed. Transfer everything to a plate and serve hot as a main dish.

Notes

  1. If using Taiwanese flat cabbage, you will need to use 1/2 small heads because these cabbages have loose leaves and are smaller in general. I highly recommend using flat cabbage for this dish if you can find them.

Nutrition

Serving: 1serving, Calories: 195kcal, Carbohydrates: 10.2g, Protein: 18.3g, Fat: 9.1g, Saturated Fat: 1.9g, Cholesterol: 47mg, Sodium: 413mg, Potassium: 440mg, Fiber: 2.3g, Sugar: 4.2g, Calcium: 43mg, Iron: 1mg