Pork, Savoy Cabbage & Carrot Stir-Fry (Chinese-Style)
Easy Chinese-style pork and cabbage stir-fry—savory, slightly sweet, and super satisfying. Great for using winter cabbage in WA.
Back to full listIngredients
- Kroger® Fresh Natural Pork Loin Boneless 12 oz, thinly sliced (or cut into matchsticks) $2.99/lb (sale)
- Green Savoy Cabbage 10–12 oz, thinly sliced $2.69/lb
- Carrots 1 medium (about 4 oz), julienned $1.69/lb
- Shallots 1 small, sliced $4.49/lb
- Garlic 2 cloves, minced $1.50 each
- Ginger Root 1 tbsp grated $4.99/lb
- Neutral oil 2 1/2 tbsp, divided
- Soy sauce 3 tbsp
- Rice vinegar 1 tbsp
- Sugar or honey 1 1/2 tsp
- Cornstarch 2 tsp
- Water or broth 1/3 cup
- Toasted sesame oil (optional) 1 tsp
- Chili flakes (optional) Pinch
Instructions
- Make sauce: whisk soy sauce, vinegar, sugar, water/broth, and cornstarch until smooth. Set aside.
- Slice pork thin (freeze 10 minutes to make slicing easier).
- Heat wok/skillet over high heat. Add 1 1/2 tbsp oil.
- Stir-fry pork 2–3 minutes until mostly cooked and browned at edges. Remove to plate.
- Add remaining 1 tbsp oil. Add shallot, garlic, and ginger; stir 15–20 seconds.
- Add cabbage + carrots; stir-fry 3–5 minutes until cabbage is wilted but still a bit crisp.
- Return pork. Re-whisk sauce and pour in. Toss 45–90 seconds until thick and glossy.
- Finish with sesame oil and chili if using. Serve immediately.
Health notes: Balanced and fiber-rich. Use lean pork and moderate oil for a lighter bowl.
Drink pairing: Oolong tea or a light, citrusy IPA. Wine: Pinot Gris.