Oriental Pork And Cabbage
A flavorful stir-fry featuring tender pork, crisp cabbage, and colorful bell peppers, perfect for quick, satisfying meals with savory soy and sesame notes.
Ingredients
- 1 lb. lean pork tenderloin ⓘ
- 2 tsp. soy sauce ⓘ
- 1 tsp. sesame oil ⓘ
- 1 tsp. cornstarch ⓘ
- 1 tsp. sugar ⓘ
- 1/2 tsp. salt ⓘ
- 1/8 tsp. pepper ⓘ
- 2 cloves garlic, finely chopped ⓘ
- 3 tsp. vegetable oil ⓘ
- 2 c. coarsely shredded cabbage ⓘ
- 1 medium bell pepper, cut into 1/4-inch strips ⓘ
- 1 c. green onion pieces with tops ⓘ
Instructions
- Trim fat from pork tenderloin; cut pork into 2-inch strips along the grain.
- Slice strips across the grain into 1/4-inch pieces.
- Partially freeze pork for about 1.5 hours for easier slicing.
- Toss pork with soy sauce, sesame oil, cornstarch, sugar, salt, pepper, and garlic in a bowl or plastic bag.
- Cover and refrigerate for 30 minutes.
- Heat vegetable oil in a wok or large skillet over medium-high heat.
- Add pork and stir-fry until cooked through, about 3-4 minutes.
- Add shredded cabbage, bell pepper strips, and green onion pieces.
- Stir-fry until vegetables are tender-crisp, about 3-4 minutes.
- Serve hot over rice or noodles.
Tips & Substitutions
For enhanced flavor, marinate the pork overnight. If you don't have sesame oil, you can substitute with olive oil, though the flavor will differ slightly. For a vegetarian option, consider using tofu or tempeh instead of pork. Adjust the amount of cabbage or add other vegetables like carrots or snap peas for added texture. This dish is a great way to use up leftover veggies from other Chinese recipes.
Serving Suggestions
Serve this dish over steamed rice or Chow Mein Soft Noodles for a complete meal. A side of homemade eggrolls can complement the flavors nicely. For a refreshing contrast, serve with a simple cucumber salad or steamed broccoli. This recipe is perfect for a quick weeknight dinner or as a part of your next family gathering.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain the texture of the vegetables, or you can microwave it for 1-2 minutes, stirring halfway through. Avoid overcooking during reheating to prevent the pork from becoming tough.
Nutrition & Diet Analysis (per serving)
Each serving of Oriental Pork And Cabbage contains roughly 286 calories, with 23g protein, 8g carbohydrates, and 19g fat. It is an excellent source of vitamin A (50% of the Daily Value), protein (46% of the Daily Value), and vitamin C (39% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of pork for this recipe?
Yes, you can use pork loin or pork shoulder in place of pork tenderloin. Just be aware that these cuts may need longer cooking times to become tender. Ensure they're sliced thinly for quick cooking, and adjust the marinade time accordingly.
What can I substitute for the green onions?
If green onions aren't available, you can use chives or shallots as a substitute. Both will provide a mild onion flavor. Alternatively, diced regular onions can work, but add them earlier in the cooking process to soften their flavor.
Is this recipe spicy?
This recipe is not inherently spicy, but you can easily add heat by including red pepper flakes or chili oil to the marinade or stir-fry. Start with a small amount and adjust to your heat preference for the perfect spicy kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).