This pork and cabbage stir fry is a twist on an Asian inspired dish. With tender pork strips, sweet and tangy red cabbage and a savory sauce, the whole family will love this tasty meal.
Why this recipe is just so good....
- Quick and Easy: This is a one-pan recipe with minimal prep time and will be ready in about 30 minutes.
- Sweet and Savory: I believe pork is like a blank canvas for so many flavors and textures. It is a mild tasting meat that goes well with sweet and sour cabbage. The rich and savory sauce coats the pork and vegetables so deliciously, you may even want to double the sauce ingredients!
- Healthy, Versatile Stir Fry: We are using boneless pork loin, which is a lean cut of pork. Healthline states pork has zero carbohydrates and about 26 grams of protein per 3.5 ounces. Thinly sliced carrots are nutritious and go well with the cabbage. There is also a sugar free option for the sauce shown below.
If you love stir fries, you will want to try my Beef Chop Suey, Hot and Spicy Chicken, Hot and Spicy Beef or Chicken Stir Fry. They all cook really fast and are absolutely delicious!
Ingredients
You need the following ingredients to make this stir fry pork and cabbage recipe:
- thin strips of boneless pork
- red cabbage
- carrot slices
- beef broth
- sweet chili sauce
- onion
- vegetable oil
- soy sauce
- rice wine vinegar
- Arrowroot or cornstarch
- garlic powder
- ground ginger
- Umami seasoning* optional
Ingredient Notes
- Pork - We are using boneless pork chops but you could also use pork tenderloin.
- Carrots-I purchased rainbow carrot chips for this recipe. Use any type of carrot you prefer, just slice it very thin so that it cooks quickly.
- Red Cabbage-The sweet and sour flavor of red cabbage in this recipe is a delicious contrast to the pork and savory sauce. But another choice would be green cabbage or Napa cabbage, sliced thin with a little brown sugar since their flavor is a bit stronger than red cabbage.
- Rice vinegar- You can use regular white vinegar or sherry vinegar.
How to make Pork and Cabbage Stir-Fry:
- Heat 1 tablespoon oil in a large skillet over medium-high heat.
- Saute' the pork until lightly browned and no longer pink inside, about 4 minutes.
- Remove pork to a plate and heat the remaining oil.
- Saute' the onion over medium high heat until browned, about 2-3 minutes.
- Add the sliced carrots and cook for another 3 minutes.
- Stir the sauce ingredients in a small cup or bowl, pressing out any Arrowroot or cornstarch lumps. Taste sauce for sweetness and flavor. Add more sugar or sugar substitute or seasoning as preferred.
- Add sauce to skillet and bring to a simmer for about 2-3 minutes.
- Add the cabbage and pork to the vegetables and sauce. Simmer together another few minutes.
- Garnish with sliced green onions or some sesame seeds. Serve over rice, cauliflower rice or noodles.
Recipe Tips
- For the most tender pork, slice it as thin as possible and don't overcook it.
- Make sure you use a large enough skillet to stir fry the pork, or cook it in two batches. You want the meat to brown a bit. It will just steam if it is overcrowded.
- Always taste the sauce before you add it to the skillet. If you like sweeter, add a bit more sugar. For more flavor, add a bit more of the seasonings. Only add about ¼ teaspoon extra of the spices at a time. A great way to make sure its not over seasoned is to always add a little bit rather than try to adjust if over seasoned.
Additions and Substitutions
- The Umami seasoning adds a depth of flavor that I love and frequently add to savory recipes. I highly recommend keeping a bottle in your spice cabinet. In the meantime, you can substitute ¼ teaspoon each of dried thyme, dried mustard, onion powder and red pepper flakes. It isn't quite the same since it is missing the dried mushroom flavoring but it will add extra flavor.
- To lower the carbohydrates and sugar in this recipe, I will use sugar free chili sauce (G Hughes brand). If you can't get that brand, use regular chili sauce and some sugar substitute to taste.
- Arrowroot powder is a lower carb substitute for cornstarch or flour. It has about the same amount of carbohydrates as flour but you need half the amount as a thickener. It is a great choice for a thickener and has no taste difference.
Frequently Asked Questions
Since the pork is sliced very thin, it will cook very quickly. It is too thin to test with a meat thermometer. I suggest cutting a piece of pork in half and checking to see if it no longer pink. If so, it is done.
Yes, buy a small head of red cabbage and cut out the inner core. Thinly slice the cabbage and stir fry it along with the carrots. It will shrink down as it cooks.
The chili sauce and ginger give the sauce a light spicy flavor. If you need more heat, add sriracha sauce, chili oil or crushed red pepper flakes.
If you tried this recipe and enjoyed it, I'd love if you gave it a 5 star rating. This tells me what you like and want to see more of. Thank you!
MORE QUICK STIR FRY RECIPES:
PrintPork and Cabbage Stir Fry
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: Asian/American
Description
This pork and cabbage stir fry is a twist on an Asian inspired stir fry. With tender pork strips, sweet and tangy red cabbage and a savory sauce, the whole family will love this tasty meal.
Ingredients
- 1 ½ pounds boneless pork loin, thinly sliced in 2" pieces
- 2 tablespoons vegetable or canola oil
- 2 cups thinly sliced carrots
- 1 small onion, chopped
- 16 ounce jar red cabbage
Sauce
- ¼ cup sweet chili sauce*
- ½ cup beef broth, low sodium
- ¼ cup soy sauce, low sodium
- 2 tablespoons rice wine vinegar*
- 2-3 teaspoons of granulated sugar, if needed*
- 1 teaspoon ginger powder
- 1 teaspoon garlic powder
- 1 teaspoon Umani seasoning*optional*
- 1 tablespoon Arrowroot powder or cornstarch
Instructions
- Heat 1 tablespoon oil in a large skillet over medium-high heat.
- Saute' the pork until lightly browned and no longer pink inside, about 4 minutes
- Remove pork to a plate and heat the remaining oil.
- Saute' the onion over medium high heat until browned, about 2-3 minutes.
- Add the sliced carrots and cook for another 3 minutes.
- Stir the sauce ingredients in a small cup or bowl, pressing out any Arrowroot or cornstarch lumps. Taste sauce for sweetness and flavor. Add more sugar substitute or seasoning as preferred.
- Add sauce to skillet and bring to a simmer for about 2-3 minutes.
- Add the cabbage and pork to the vegetables and sauce. Simmer together another few minutes.
- Serve over rice, cauliflower rice or noodles.
Notes
* For lower sugar, use sugar free sweet chili sauce ( I like G Hughes brand). Or mix regular chili sauce with a few teaspoons of sugar substitute. Taste and adjust as you like. Add additional sugar or sugar substitute to taste.
*Umami seasoning is just that something extra flavoring that is a delicious addition to many recipes. I use Trader Joe's brand but McCormick makes one too. You can add a ¼ teaspoon red pepper flakes, ¼ teaspoon mustard powder and ¼ teaspoon thyme in place of the store bought seasoning.
*Store leftovers in an airtight container in the refrigerator for 3 days. Or freeze for up to 3 months. Defrost overnight in the fridge. To reheat: Place leftovers on a microwave safe bowl or plate and heat for 2 minutes or until hot. Or reheat in a small skillet over low-medium heat for a few minutes until heated through.
Nutrition is an estimate and calculated from Nutritfox.com. I based it on the sugar free ingredients listed.
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