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Asian Pork Cabbage Stir-Fry

 Asian Pork Cabbage Stir-Fry
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.
4 ServingsPrep/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.

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Asian Pork Cabbage Stir-Fry (continued)

Nutritional Facts: One serving (2 stir-fry, calculated without rice) equals 252 calories, 8 g fat (2 g saturated fat), 63 mg cholesterol, 855 mg sodium, 19 g carbohydrate, 5 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.