Pork Cabbage Stir-Fry Recipe

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Pork Cabbage Stir-Fry Recipe
Pork Cabbage Stir-Fry Recipe photo by Taste of Home
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Pork Cabbage Stir-Fry Recipe

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The ginger comes through nicely in this colorful stir-fry that is lower in fat and sodium than many. It's great served over steamed rice or cooked noodles. —Marcie Nor of Macungie, Pennsylvania
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 4 teaspoons cornstarch
  • 1-1/2 teaspoons sugar
  • 1/4 cup white wine or chicken broth
  • 3 tablespoons reduced-sodium soy sauce
  • 1 pound boneless pork loin, cut into 2-inch strips
  • 4 teaspoons canola oil
  • 1 cup thinly sliced carrots
  • 2 garlic cloves, minced
  • 1 teaspoon ground ginger
  • 1-1/2 pounds Chinese or napa cabbage, thinly sliced
  • Hot cooked rice

Directions

In a small bowl, combine the cornstarch and sugar. Stir in wine or broth and soy sauce until smooth; set aside.
In a large nonstick skillet or wok, stir-fry pork in oil until no longer pink. Add the carrots, garlic and ginger; stir-fry for 2 minutes. Add cabbage; stir-fry until cabbage is wilted.
Stir soy sauce mixture; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.
Originally published as Pork Cabbage Stir-Fry in Light & Tasty October/November 2003, p39

Nutritional Facts

1 cup: 256 calories, 10g fat (2g saturated fat), 56mg cholesterol, 619mg sodium, 13g carbohydrate (5g sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat, 1/2 starch.

  • 4 teaspoons cornstarch
  • 1-1/2 teaspoons sugar
  • 1/4 cup white wine or chicken broth
  • 3 tablespoons reduced-sodium soy sauce
  • 1 pound boneless pork loin, cut into 2-inch strips
  • 4 teaspoons canola oil
  • 1 cup thinly sliced carrots
  • 2 garlic cloves, minced
  • 1 teaspoon ground ginger
  • 1-1/2 pounds Chinese or napa cabbage, thinly sliced
  • Hot cooked rice
  1. In a small bowl, combine the cornstarch and sugar. Stir in wine or broth and soy sauce until smooth; set aside.
  2. In a large nonstick skillet or wok, stir-fry pork in oil until no longer pink. Add the carrots, garlic and ginger; stir-fry for 2 minutes. Add cabbage; stir-fry until cabbage is wilted.
  3. Stir soy sauce mixture; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.
Originally published as Pork Cabbage Stir-Fry in Light & Tasty October/November 2003, p39

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