How do I know when the pork is cooked through?

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.

I prefer a little crunch in the cabbage, can I add fresh cabbage?

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.

How can I make this pork and cabbage stir fry spicy?

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.

Pork and Cabbage Stir Fry ⋆

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

Units Scale

1 1/2 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

1/4 cup sweet chili sauce*
1/2 cup beef broth, low sodium
1/4 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

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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 1/4 teaspoon red pepper flakes, 1/4 teaspoon mustard powder and 1/4 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.

Keywords: pork, cabbage, stir fry, stovetop dinner