One Pot Pork and Cabbage Stir-Fry
One Pot Pork and Cabbage Stir-Fry
A savory, quick, and easy pork and cabbage stir-fry that’s perfect for a weeknight dinner.
Nutrition
Calories: 250cal
Carbohydrate: 10g
Protein: 25g
Fat: 12g
Cholesterol: – -mg
Sodium: 500mg
Difficulty Level: easy
15 min Prep
15 min Cook
30 min Total
4 Servings
Ingredients
- 1 lb pork tenderloin, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 inch piece of ginger, peeled and minced
- 1 small head of cabbage, finely shredded
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 2 green onions, chopped
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- Salt and pepper to taste
- Cooked rice for serving
Instructions
- In a bowl, combine sliced pork tenderloin, soy sauce, and cornstarch. Mix well and set aside to marinate for at least 10 minutes while you prepare the vegetables.
- Heat 1 tablespoon of vegetable oil in a large nonstick frying pan or wok over medium-high heat.
- Add the marinated pork slices in a single layer, and sear for 2-3 minutes on each side, until browned and just cooked through. Remove from the pan and set aside.
- In the same pan, add the remaining tablespoon of oil. Add the minced garlic and ginger, stir-frying for about 30 seconds until fragrant.
- Add the cabbage, red bell pepper, and carrot. Stir-fry for about 4-5 minutes, until the vegetables are tender-crisp.
- Return the pork to the pan, add the oyster sauce and rice vinegar. Stir well to combine all ingredients.
- Season the stir-fry with salt and pepper to taste. Garnish with chopped green onions before serving.
- Serve hot with cooked rice. Tip: Ensure all ingredients are prepped and ready before you start cooking, as stir-frying is a quick process. High temperature is key for a good stir-fry, so work quickly.