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Pork and Cabbage Stir-Fry with Ginger

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dinner
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Stir-Fry
  • 1 lb pork tenderloin or pork shoulder, thinly sliced
  • 4 cups green cabbage, shredded
  • 1 medium carrot, julienned
  • 1 small onion, thinly sliced
  • 3 tablespoons fresh ginger, minced
  • 3 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil (for cooking)
  • 1 teaspoon cornstarch (optional, for sauce thickening)
  • 1 teaspoon chili flakes or sliced red chili (optional for heat)
  • Salt and pepper to taste

Instructions
 

  • Thinly slice the pork and season lightly with salt and pepper.
  • Prepare vegetables: shred cabbage, slice onion, julienne carrot, and mince ginger and garlic.
  • Mix soy sauce, oyster sauce, rice vinegar, sesame oil, and cornstarch (if using) in a bowl.
  • Heat oil in a wok over high heat.
  • Add pork and stir-fry until browned and cooked through. Remove and set aside.
  • Add ginger, garlic, and onions to the wok and stir-fry until fragrant.
  • Add cabbage and carrots, cooking until slightly tender but still crisp.
  • Return pork to the wok and pour in the sauce mixture.
  • Toss well until vegetables and meat are coated and sauce thickens slightly.
  • Taste and adjust seasoning if needed.