Spicy Stir-Fried Pork With Cabbage

Spicy Stir-Fried Pork With Cabbage

This dish is a quick stir-fry made with boneless pork and fresh green cabbage. The rest of the ingredients are relatively standard pantry items, so it's a good choice for a last minute dinner that will have you in and out of the kitchen in no time. The quick ten-minute cornstarch marinade for the pork imparts a little extra flavor and seals in the juices of the meat.

Spicy Stir-Fried Pork With Cabbage

  • Ingredients:
  • 1 lb boneless pork loin chops, trimmed of fat and cut into strips
  • 2 teaspoons cornstarch
  • 3 teaspoon soy sauce, divided
  • 2 teaspoons Chinese rice wine or dry sherry
  • Freshly ground black pepper
  • 3 tablespoons ketchup
  • 1 teaspoon sriracha, chili garlic sauce or Tabasco (use more or less to taste)
  • 1 tablespoon sugar
  • 1/2 cup diced tomatoes
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon toasted sesame oil
  • 3 garlic cloves, very finely chopped
  • 1/2 red bell pepper, diced
  • 1 small head green cabbage, chopped (approximately 6 cups)
  • 5 or 6 scallions, sliced

Whisk together the cornstarch, 1 teaspoon of the soy sauce and Chinese rice wine in a small bowl. Add the pork, season with a few grinds of black pepper and toss to coat evenly with the cornstarch mixture. Allow to marinate for 10 to 15 minutes.

In a separate bowl, whisk together the ketchup, sriracha, remaining soy sauce and sugar. Stir in the diced tomatoes and set aside.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the pork, red bell pepper and garlic. Stir fry for about 2 minutes or until the pork is lightly seared. Transfer to a plate and cover to keep warm.

Add the cabbage to the wok and cook for 2 to 3 minutes until color brightens and cabbage is crisp-tender. Depending on the size of your wok or skillet, it may be best to cook the cabbage in two batches to avoid overcrowding and "sweating" the cabbage.

Add the ketchup-tomato mixture and cook, tossing the cabbage with the sauce for 1 minute. Return the pork mixture to the pan along with the scallions. Combine well and cook for 1 to 2 minutes longer.

Serve over steamed white or brown rice.

Makes 4 servings

Recipe Notes:
How much hot sauce you use depends not only on your personal taste, but on what type of sauce you are using. We generally prefer sriracha and use about 1-1/2 teaspoons in the sauce for this dish.

comments & replies

This flavor came out just amazing. Especially the tomato spice sauce. I added some Hoisin Sauce and some Yuzu paste to it as well. This is a keeper!

The pork marinade and the sauce were both delicious but the cabbage was hard to chew. I'd substitute Napa Cabbage next time.

search our recipes

Find Recipes by Category


get weekly updates

featured favorites


more to explore