ASIAN PORK CABBAGE STIR-FRY
Pork paired with crisp cabbage and carrots makes a stirring combination in this tasty main dish from Jane Goldsmith. "It's a quick-fix dish when unexpected company arrives," she writes from Bloomfield, Indiana. "I got the recipe from a friend when I was in college.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet or wok, stir-fry cabbage in 1 teaspoon oil for 1-2 minutes or until crisp-tender. Add carrots; stir-fry 3-4 minutes longer or until carrots are crisp-tender. Remove and keep warm., In the same pan, stir-fry pork in remaining oil for 2 minutes. Add ginger and stir-fry for 2 minutes or until pork is lightly browned. Stir in 3/4 cup broth and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until meat juices run clear., Combine cornstarch and remaining broth until smooth. Gradually stir into pan. Stir in the cabbage mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with rice if desired.,
Nutrition Facts : Calories 252 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 855mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges
PORK AND CABBAGE STIR FRY
Amazing pork and cabbage stir fry with a dry pot method
Provided by Elaine
Categories Side Dish
Time 15m
Number Of Ingredients 10
Steps:
- Spread a very little amount of oil in wok and fry the pork belly until cured and browned. Move them to one side of the wok.
- Place garlic, ginger, scallion white and Thai peppers. Fry for half minutes until aromatic.
- Add cabbage in, make a quick stir fry, then add light soy sauce, salt and sugar. Mix in sesame oil too. Serve hot.
Nutrition Facts : Calories 224 kcal, Carbohydrate 6 g, Protein 5 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 24 mg, Sodium 455 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
PORK CABBAGE STIR-FRY
The ginger comes through nicely in this colorful napa cabbage stir-fry that is lower in fat and sodium than many. It's great served over steamed rice or cooked noodles. -Marcie Nor of Macungie, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the cornstarch and sugar. Stir in wine or broth and soy sauce until smooth; set aside. , In a large nonstick skillet or wok, stir-fry pork in oil until no longer pink. Add the carrots, garlic and ginger; stir-fry for 2 minutes. Add cabbage; stir-fry until cabbage is wilted. , Stir soy sauce mixture; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. If desired, sprinkle with sesame seeds.
Nutrition Facts : Calories 256 calories, Fat 10g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 619mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
STIR-FRIED PORK WITH NAPA CABBAGE
Steps:
- Trim off and discard any silver skin from pork (do not trim fat). Cut pork across grain into 1/4-inch-thick slices, then toss with 1 tablespoon soy sauce, 2 teaspoons cornstarch, and 1 tablespoon sugar in a bowl.
- Stir together vinegar, salt, remaining 1 1/2 tablespoons soy sauce, and remaining 1/2 tablespoon sugar in a small bowl.
- Stir together water and remaining 2 teaspoons cornstarch in a cup.
- Rinse cabbage in a large colander. Tap colander lightly, then transfer cabbage to a large bowl with water still clinging to leaves.
- Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then add pork in 1 layer as quickly as possible. Cook, undisturbed, until pork begins to brown, about 3 minutes, then turn over and cook, undisturbed, until browned but still pink in center, about 1 minute more. Transfer pork and any juices to a plate. Do not clean skillet.
- Heat remaining tablespoon oil in skillet over moderately high heat until hot but not smoking, then stir-fry garlic and ginger 30 seconds. Add half of cabbage and stir-fry over high heat until cabbage is wilted, 2 to 3 minutes. Stir in remaining cabbage (skillet will be very full), along with any water in bowl, and soy sauce mixture, then cook, covered, stirring occasionally, until all of cabbage is tender, 4 to 5 minutes.
- Add pork, along with any juices accumulated on plate, and bring to a boil. Stir cornstarch mixture, then pour into skillet and boil, stirring, until sauce is slightly thickened, about 1 minute. Season with salt, then serve sprinkled with cilantro.
More about "fried pork with chinese cabbage recipes"
SHANGHAI STIR-FRIED PORK WITH CABBAGE RECIPE - FOOD & WINE
From foodandwine.com
4/5 Category DinnerAuthor Cecilia ChiangTotal Time 30 mins
- Freeze the pork for 15 minutes. Meanwhile, in a microwave-safe bowl, cover the shiitake mushrooms with hot water and a paper towel. Microwave at high power for 3 minutes. Let the shiitake stand until softened, about 15 minutes. Drain and press out the water. Cut off and discard the stems. Thinly slice the caps.
- Slice the pork 1/4 inch thick. Stack the slices and cut them into 1/4-inch-wide strips. Transfer the pork to a medium bowl and toss with the cornstarch, sherry, soy sauce, white pepper and 1 tablespoon of the oil.
- Heat a large skillet until almost smoking. Add 1 1/2 tablespoons of the oil and heat until small puffs of smoke appear around the edges. Add the pork and stir-fry over high heat until nearly cooked, 30 seconds; transfer to a plate. Add the remaining 1 1/2 tablespoons of oil to the skillet, then add 1 teaspoon of salt and swirl to combine. When the oil is shimmering, add the shiitake caps and half of the cabbage and stir-fry over high heat until just wilted. Add the remaining cabbage and stir-fry until crisp-tender, 1 1/2 minutes longer. Return the pork to the skillet and cook until just heated through, 1 minute. Serve right away, with rice and chile sauce.
CHINESE CABBAGE STIR FRY WITH PORK - RECIPETIN JAPAN
From japan.recipetineats.com
5/5 (2)Category Main, SideCuisine JapaneseTotal Time 17 mins
- Remove the soft green/yellowish part of the cabbage leaves so that the white stem becomes a spear head shape. Cut the soft leaves to 4-5cm/1½-2” long.
- Cut each white stem in half vertically, then slice each piece diagonally, perpendicular to the vertical cut, into large bite size pieces (see photo in the post, note 3).
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