Stir-Fry Pork with Cabbage and Carrots

The aroma hits first: ginger sizzling in oil, earthy and sharp, curling around the sweetness of carrots and cabbage. This isn’t a takeout-style stir-fry that leans on sugar to fake complexity. It’s a stir-fry full of intention. The pork browns just long enough to pick up flavor without losing moisture, and the vegetables keep their bite. When everything comes together in the pan with a savory soy-based sauce, thickened just so, it coats each piece without drowning anything. The whole dish lands somewhere between a weeknight dinner and a low-key flex.

Making stir-fry pork with cabbage and carrots at home means you control everything: the tenderness of the meat, the texture of the cabbage, the ratio of sauce to solids. No limp vegetables. No oversalted mystery glaze. Just straightforward ingredients working together the way they should, with a fast cook time and minimal cleanup.

Ingredients for Stir-Fry Pork with Cabbage and Carrots

• Cabbage
• Vegetable oil
• Carrots
• Pork tenderloin
• Gingerroot
• Chicken broth
• Soy sauce
• Cornstarch
• Hot cooked rice (optional)

Directions

Step 1: Stir-fry the vegetables

Heat 1 teaspoon of oil in a large nonstick skillet or wok, then add the cabbage.

Stir-fry the cabbage for one to two minutes or until it’s crisp-tender.

Add the carrots.

Stir-fry the carrots for three to four minutes longer or until they’re crisp-tender. Remove the vegetables and keep them warm.

Step 2: Cook the pork, and make the sauce

In the same pan, stir-fry the pork in the remaining oil for two minutes.

Add the ginger.

Continue to stir-fry for two minutes or until the pork is lightly browned.

Stir in 3/4 cup of the broth and the soy sauce. Bring the pan to a boil.

Reduce the heat, then cover and simmer for three minutes or until the meat juices run clear.

Step 3: Thicken the sauce, and finish the dish

Combine the cornstarch and the remaining broth.

Whisk them together until they’re smooth.

Gradually stir the cornstarch slurry into the pan.

Stir in the cabbage mixture, then bring everything to a boil, and cook and stir for two to three minutes or until the sauce has thickened. Serve the dish over rice, if desired.

How to Store Stir-Fry Pork with Cabbage and Carrots

Store any leftover stir-fry pork with cabbage and carrots in an airtight food storage container in the refrigerator. It will keep well for three to four days. Reheat the leftovers gently in a skillet or microwave until they’re warmed through.

Stir-Fry Pork with Cabbage and Carrots Tips

Can I use a different cut of pork in stir-fry pork with cabbage and carrots?

You can swap in a different type of pork—boneless pork chops or pork loin—for the pork tenderloin in this recipe. You’ll want to slice the pork into evenly sized pieces and avoid overcooking them so the meat stays tender.

What kind of cabbage works best in stir-fry pork with cabbage and carrots?

Green cabbage works best in this stir-fry pork recipe because it holds its shape and adds a mild, slightly sweet flavor when it’s stir-fried. Chinese cabbage can also be used for a softer texture.

What side dishes go well with stir-fry pork with cabbage and carrots?

Flavorful sides like miso soup or spicy cucumber salad pair well with this stir-fry pork with cabbage and carrots to round out the meal. You can also serve it with sauteed greens or soba noodle salad.