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Pork Cabbage Stir-Fry

 Pork Cabbage Stir-Fry
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
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
Nutritional Facts: One serving (1 cup stir-fry mixture, calculated without rice) equals 312 calories,

2 of 2

Pork Cabbage Stir-Fry (continued)

Nutritional Facts: 12 g fat (3 g saturated fat), 63 mg cholesterol, 550 mg sodium, 19 g carbohydrate, 6 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.