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Oriental Pork Cabbage Stir-Fry

By: Jane Goldsmith  
"Pork paired with crisp cabbage and carrots makes a stirring combination in this tasty main dish from Jane Goldsmith. 'It's a quick-fix dish when unexpected company arrives,' she writes from Bloomfield, Indiana. 'I got the recipe from a friend when I was in college."

Rating: This weblink has been rated 10 times with an average star rating of 4.5 Read Reviews (7)

Rate/Review | 577 people have saved this

Prep Time:
5 Min
Cook Time:
15 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 6 cups cabbage, cut into 1-inch pieces
  • 3 teaspoons canola oil, divided
  • 4 medium carrots, julienned
  • 1 pound pork tenderloin, cut into 3/4-inch cubes
  • 2 tablespoons minced gingerroot
  • 1 cup reduced-sodium chicken broth, divided
  • 1/4 cup reduced-sodium soy sauce
  • 4 teaspoons cornstarch
  • Hot cooked rice

Directions

  1. In a large nonstick skillet or wok, stir-fry cabbage in 1 teaspoon hot oil for 1-2 minutes. Add carrots; stir-fry 3-4 minutes longer or until carrots are crisp-tender. Remove and keep warm.
  2. Stir-fry the pork in remaining oil for 2 minutes. Add ginger and stir-fry for 2 minutes or until pork is lightly browned. Stir in 3/4 cup broth and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until meat juices run clear.
  3. Combine cornstarch and remaining broth until smooth. Gradually stir into pan. Return cabbage and carrots to skillet. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve over rice if desired.

Footnotes

  • Nutritional Analysis: One serving (2 stir-fry, calculated without rice) equals 252 calories, 8 g fat (2 g saturated fat), 63 mg cholesterol, 855 mg sodium, 19 g carbohydrate, 5 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 17, 2007 by Debbie 
Very Good and easy. I added some red pepper flakes for a little kick MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 24, 2007 by PAMHI 
Very easy, very good! Used pork loin, sliced very thin instead of tenderloin. My husband said... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 20, 2008 by Future Mrs.deJonge 
I followed the directions excluding the ginger and added minced garlic. It turned out great. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 14, 2007 by Pam R-H 
Made just as it states in the recipe. It has a gentle flavour so next time I'll add a splash... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 31, 2008 by Sara 
I found this recipe to be just alright. Nothing particularly spectacular about it. I did enjoy... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 17, 2009 by Catherine VW 
I enjoyed the ginger flavor. It wasn't great as leftovers, the cabbage got pretty soggy. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 6, 2009 by Rachel Z. 
I make this a lot. I've used chicken too and it turns out great! Thanks for the recipe! MORE

 
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