Pork and Cabbage Stir Fry

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!
• Versatile Stir Fry: We are using boneless pork loin, which is a lean cut of pork. 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, Pork Tenderloin, General Tso Beef, Pepper Steak 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 Success

• 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

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