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A fast Chinese-style stir-fry of tender strips of boneless pork, fresh green cabbage and a sweet and spicy sauce made with sriracha, ketchup and tomatoes.
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
A fast Chinese-style stir-fry of tender strips of boneless pork, fresh green cabbage and a sweet and spicy sauce made with sriracha, ketchup and tomatoes.
Ingredients
- 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
Instructions
- 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.
Notes
When shopping for boneless pork, try to choose chops that have some marbling. For best results, tenderize them using a multi-blade meat tenderizer or pierce them all over with the tip of a sharp knife.
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The pork marinade and the sauce were both delicious but the cabbage was hard to chew. I’d substitute Napa Cabbage next time.
This flavor came out just amazing. Especially the tomato spice sauce. I added some Hoisin Sauce and some Yuzu paste to it as well. This is a keeper!