This pork and cabbage stir fry is made with tender pork tenderloin, cabbage, and carrots tossed in a flavorful sauce. Ready in just 30 minutes, it's an easy, satisfying dinner that's perfect for busy weeknights. Serve it with rice or noodles for a complete meal.
Recipe at a glance
- Main ingredients: Pork tenderloin, cabbage, carrots, and homemade stir fry sauce.
- Ready in 30 minutes and serves 4.
- Easy skillet (or wok) recipe with step-by-step instructions and practical tips.
- Serve with rice or noodles for a quick weeknight dinner.
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What's great about this recipe
- With plenty of cabbage and carrots, this recipe stretches a pound of pork tenderloin into a satisfying meal for four.
- The homemade stir fry sauce is a snap to put together with simple ingredients.
- Leftovers reheat nicely, making this recipe perfect for meal prep.
Budget Check
- The full recipe is about $8-$11
- Per serving (4 servings): about $2-$2.75
Uses conventional ingredients. Based on recent U.S. averages. Actual prices will vary by store and region.
Stir fry ingredients
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- Pork - Pork tenderloin works best for tender slices without long cooking or marinating times. Cut into thin slices, about ⅛-¼ inch thick.
- Oil - Use an oil with a high smoke point, such as avocado, canola, or vegetable oil.
- Cabbage - Green cabbage and just a bit of red cabbage make this meal filling. Cut the green cabbage into bite-sized squares and the red cabbage into 1-2-inch strips.
- Carrots - Cut into thin rounds or on the bias (diagonally), about ⅛-¼ inch thick, so they cook quickly.
📖 See the recipe card for quantities and preparation.
Stir fry sauce ingredients
- Pantry ingredients - Water, cornstarch, reduced-sodium soy sauce, hoisin sauce, and brown sugar make up the base of the homemade stir fry sauce.
- Fresh ingredients - Garlic adds plenty of flavor. Grate it or mince it finely.
- Seasonings - Ground ginger and a pinch of crushed red pepper. Leave out the red pepper if you don't like spicy food.
How to make pork and cabbage stir fry
Make the stir fry sauce: Add the water and cornstarch to a jar or medium bowl. Stir with a fork or small whisk until the cornstarch dissolves. Add the reduced-sodium soy sauce, hoisin sauce, brown sugar, garlic, ginger, and crushed red pepper (if using). Stir vigorously until well combined. Set aside.
- Sprinkle the pork slices with 1 teaspoon of salt. Heat the oil in a large, deep nonstick skillet or wok over medium-high heat. Add the pork slices and arrange them in a single layer. Cook for 2 minutes.
- Turn the pork slices and cook for another 2-3 minutes, until the liquid released by the pork cooks off and most or all of the pink is gone. Continue cooking, stirring frequently, for 1-2 minutes until the pork is lightly golden.
- Add the green cabbage, red cabbage, and carrots to the skillet.
- Stir well to combine the pork and vegetables.
- Stir the prepared sauce again, then pour it into the skillet. Toss well to coat the pork and vegetables.
- Lower the heat, cover, and cook until the vegetables reach your desired tenderness, stirring occasionally. The sauce will thicken as it cooks.
Serve the pork stir fry with white rice or noodles. Garnish with green onions if desired, and enjoy!
Recipe tips and notes
- Stir fries cook quickly, so have the pork sliced, vegetables chopped, and sauce mixed before you start cooking. If you're serving rice or noodles, get those started first.
- Cut the pork tenderloin into ⅛-¼-inch slices so it cooks quickly and stays tender. Slicing against the grain helps too.
- For cabbage with a little crunch, keep the covered cooking time short. Cook it a few minutes longer if you prefer softer vegetables.
- Give the sauce a good stir before adding it to the skillet. Cornstarch can settle at the bottom while the sauce sits.
Storing and reheating
Store leftovers in an airtight container in the refrigerator for 3-4 days.
Portion leftovers into airtight, freezer-safe containers. Label, date, and freeze for up to 2-3 months. The cabbage may be softer after thawing. Thaw overnight in the refrigerator before reheating.
Reheat in a skillet over medium-low heat with a splash of water to loosen the sauce, if needed. Stir occasionally until heated through. You can also microwave in short intervals, stirring between each.
Food safety: Don't leave cooked food out for more than 2 hours (1 hour if above 90°F). Reheat leftovers to an internal temperature of at least 165°F.
More stir fry recipes
If you enjoyed this pork and cabbage stir fry, try one of our other easy recipes like our quick ground beef stir fry, flavorful chicken green bean stir fry. For a takeout-style classic, don't miss our chicken broccoli stir fry.
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📖 Recipe
Pork and Cabbage Stir Fry
Ingredients
Stir fry ingredients
- 2 tablespoons Oil use a flavorless oil with a high smoke point (we use canola oil)
- 1 pound Pork Tenderloin sliced very thin (about ⅛-¼ inch) and patted dry
- 1 teaspoon Salt plus extra if needed at the end (we use kosher salt)
- 10 -12 ounces Green cabbage chopped into roughly 1-inch pieces (about 4-5 cups when cut)
- 3-4 ounces Red Cabbage shredded and cut into 1-2 inch strips (about 1½ cups when shredded)
- 3-4 ounces Carrots sliced thin on the bias/diagonal (about ¾ cup when sliced)
- 1-2 tablespoons Sliced Green Onions for garnish - optional
Stir fry sauce ingredients
- ¼ cup Water
- 1 tablespoon Cornstarch
- ¼ cup Reduced-Sodium Soy Sauce
- 2 tablespoons Hoisin Sauce
- 1 tablespoon Brown Sugar
- 2 Large Garlic Cloves grated or finely minced
- 1 teaspoon Ginger Powder
- Pinch of Crushed Red Pepper or to taste - leave it out if you don't like spicy
Instructions
Make the stir fry sauce
- Add the water and cornstarch to a jar or a medium bowl. Use a fork or a small whisk to stir the mixture until the cornstarch dissolves.
- Add the reduced sodium soy sauce, hoisin sauce, brown sugar, garlic, ginger, and crushed red pepper (if using). Stir the sauce vigorously until combined and set aside.
Make the pork stir fry
- Sprinkle the pork slices with one teaspoon salt.
- Heat 2 tablespoons of oil in a large, deep, non-stick skillet or wok over medium-high heat.
- When the oil is hot, add the pork slices, arrange them in a single layer and cook 2 minutes.
- Turn each piece and cook another 2-3 minutes until the liquid released by the pork cooks out.
- Continue cooking the pork, stirring frequently, for 1-2 minutes, until lightly golden and cooked through (at least 145°F).
- Add the cabbage and carrots to the skillet and stir well.
- Next, add the sauce and stir well to coat the ingredients with the sauce.
- Lower the heat to medium-low, cover, and cook for 2-3 minutes, stirring frequently, until the vegetables reach the desired tenderness. Cook a little longer if you prefer softer vegetables.
- Garnish with sliced green onions, if desired, and serve over rice or noodles.
Notes
- If you're serving the pork stir fry with rice or noodles, start them first so everything is ready at the same time.
- Cut the pork tenderloin into thin slices, about ⅛-¼ inch thick, so it cooks quickly and stays tender.
- Give the stir fry sauce a good stir before adding it to the skillet. The cornstarch can settle at the bottom while the sauce sits.
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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