Asian Pork Cabbage Stir-Fry Recipe

4.5 3 4
Asian Pork Cabbage Stir-Fry Recipe
Asian Pork Cabbage Stir-Fry Recipe photo by Taste of Home
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Asian Pork Cabbage Stir-Fry Recipe

Read Reviews
4.5 3 4
Publisher Photo
Pork paired with crisp cabbage and carrots makes a stirring combination in this tasty main dish from Jane Goldsmith. "It's a quick-fix dish when unexpected company arrives," she writes from Bloomfield, Indiana. "I got the recipe from a friend when I was in college.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 6 cups chopped cabbage, cut into 1-inch pieces
  • 3 teaspoons vegetable oil, divided
  • 4 medium carrots, julienned
  • 1 pork tenderloin (1 pound), cut into 3/4-inch pieces
  • 2 tablespoons minced fresh gingerroot
  • 1 cup reduced-sodium chicken broth, divided
  • 1/4 cup reduced-sodium soy sauce
  • 4 teaspoons cornstarch
  • Hot cooked rice, optional

Directions

In a large nonstick skillet or wok, stir-fry cabbage in 1 teaspoon oil for 1-2 minutes or until crisp-tender. Add carrots; stir-fry 3-4 minutes longer or until carrots are crisp-tender. Remove and keep warm.
In the same pan, stir-fry pork in remaining oil for 2 minutes. Add ginger and stir-fry for 2 minutes or until pork is lightly browned. Stir in 3/4 cup broth and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until meat juices run clear.
Combine cornstarch and remaining broth until smooth. Gradually stir into pan. Stir in the cabbage mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with rice if desired. Yield: 4 servings.
Originally published as Asian Pork Cabbage Stir-Fry in Light & Tasty June/July 2004, p42

Nutritional Facts

2 cups: 252 calories, 8g fat (2g saturated fat), 63mg cholesterol, 855mg sodium, 19g carbohydrate (0 sugars, 5g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable.

  • 6 cups chopped cabbage, cut into 1-inch pieces
  • 3 teaspoons vegetable oil, divided
  • 4 medium carrots, julienned
  • 1 pork tenderloin (1 pound), cut into 3/4-inch pieces
  • 2 tablespoons minced fresh gingerroot
  • 1 cup reduced-sodium chicken broth, divided
  • 1/4 cup reduced-sodium soy sauce
  • 4 teaspoons cornstarch
  • Hot cooked rice, optional
  1. In a large nonstick skillet or wok, stir-fry cabbage in 1 teaspoon oil for 1-2 minutes or until crisp-tender. Add carrots; stir-fry 3-4 minutes longer or until carrots are crisp-tender. Remove and keep warm.
  2. In the same pan, stir-fry pork in remaining oil for 2 minutes. Add ginger and stir-fry for 2 minutes or until pork is lightly browned. Stir in 3/4 cup broth and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until meat juices run clear.
  3. Combine cornstarch and remaining broth until smooth. Gradually stir into pan. Stir in the cabbage mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with rice if desired. Yield: 4 servings.
Originally published as Asian Pork Cabbage Stir-Fry in Light & Tasty June/July 2004, p42

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bradel User ID: 6466677 92353
Reviewed Feb. 13, 2013

"This meal is healthy and light, but not one that I would make again. I did add mushrooms and asparagus to the dish. There are too many excellent stir fry dishes available to make."

MY REVIEW
micemery User ID: 3537150 139331
Reviewed Aug. 14, 2012

"I used chicken instead of pork and added water chestnuts, which turned out well! I'll make again, but will try to add mushrooms next time."

MY REVIEW
best of home cooks User ID: 5361390 58062
Reviewed Feb. 20, 2012

"Was so easy, quick and delicious. Will make it again soon."

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