This easy Chinese-style stir-fry is made with fresh green cabbage and thin strips of boneless pork flavored with a 10-minute marinade to keep the meat juicy and tender. The rest of the ingredients are standard pantry items, so it’s a good choice for a last minute dinner that will have you in and out of the kitchen in no time.
Spicy Stir-Fried Pork With Cabbage
- 1 lb boneless pork loin chops, see notes
- 1 tablespoon cornstarch
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon Chinese rice wine or sherry
- Freshly ground black pepper
- 1 to 2 tablespoons vegetable oil
- 3 cloves garlic, very finely chopped
- 1/2 red bell pepper, seeded cut into thin strips
- 1/2 medium head green cabbage, cored and chopped (4 to 5 cups)
- 6 to 8 scallions, chopped
- 1 teaspoon toasted sesame oil
For the sauce:
- 3 tablespoons ketchup
- 1 to 2 teaspoons sriracha, use more or less to taste
- 1 tablespoon sugar
- 1/2 cup diced tomatoes
- Trim any excess fat from the edges of the pork chops and slice them against the grain into very thin (1/8-inch) strips.
- Tip: For easier slicing, wrap each chop individually in plastic and freeze briefly (10 to 15 minutes).
- Whisk the cornstarch, soy sauce and rice wine (or sherry) together in a small bowl. Add the pork, season with a few grinds of black pepper and toss to coat evenly with the cornstarch mixture. Set aside at room temperature for 10 minutes.
- To make the sauce, combine the ketchup, sriracha, sugar and tomatoes in a separate bowl and set aside.
- Film the bottom of a large skillet or wok with the vegetable oil and heat over high heat.
- Add the pork and stir-fry until no longer pink, about 1-1/2 minutes. Transfer to a plate and set aside.
- Add the cabbage to the wok, a handful at a time, and begin stir-frying.
- After about 1 minute, add the red bell pepper and continue cooking until the veggies are crisp-tender, 2 to 3 minutes longer.
- Add the ketchup mixture and toss to combine with the cabbage. Return the pork to the pan and add the scallions.
- Drizzle with sesame oil, combine well and continue cooking just long enough for the sauce to thicken slightly. Taste and adjust the seasonings as desired.
- To serve, plate individual servings alongside steamed white or brown rice.
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