Pork and Cabbage Stir Fry

This easy pork and cabbage stir fry is made with tender pork tenderloin, carrots, and a homemade sauce. Ready in 30 minutes for a quick weeknight dinner.

Course Main Course

Cuisine Asian

Keyword pork tenderloin, stir fry

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 290kcal

Author Elizabeth Rodriguez

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.

Nutrition