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Pork Cabbage Stir-Fry

3 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep/Total Time: 25 min.

Makes

4 servings

Updated: Jun. 30, 2023
The ginger comes through nicely in this colorful napa cabbage 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
Pork Cabbage Stir-Fry
Pork Cabbage Stir-Fry Recipe photo by Taste of Home
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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
  • Sesame seeds, optional

Directions

  1. In a small bowl, combine the cornstarch and sugar. Stir in wine or broth and soy sauce until smooth.
  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. If desired, sprinkle with sesame seeds.

Test Kitchen Tips
  • To make a fresh garlic clove easy to peel, gently crush it with the flat side of a large knife blade to loosen the peel. If you don’t have a large knife, you can crush the garlic with a small can. The peel will come right off.
  • Canola oil is high in monounsaturated fat, a type that helps to decrease blood cholesterol levels, and low in saturated fat, which can increase blood cholesterol. Olive oil would also taste great in this recipe and has the same healthy-fat properties.
  • Check out 40 Asian stir-fry recipes your family will love.

    • Nutrition 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.