Pork Cabbage Stir Fry Recipes

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PORK AND CABBAGE STIR FRY



Pork and Cabbage Stir Fry image

Amazing pork and cabbage stir fry with a dry pot method

Provided by Elaine

Categories     Side Dish

Time 15m

Number Of Ingredients 10

100 g pork belly (skin removed and sliced)
5 large leaves of cabbage (washed, hand shredded and completely drained)
4 garlic cloves (sliced)
1 small chunk of ginger (sliced)
4 fresh Thai peppers (cut into small circles)
3 green onions (cut into small sections and separate green parts and white part)
1 tbsp. light soy sauce
1/4 tsp. salt
1/2 tsp. sugar
1/2 tbsp. sesame oil

Steps:

  • Spread a very little amount of oil in wok and fry the pork belly until cured and browned. Move them to one side of the wok.
  • Place garlic, ginger, scallion white and Thai peppers. Fry for half minutes until aromatic.
  • Add cabbage in, make a quick stir fry, then add light soy sauce, salt and sugar. Mix in sesame oil too. Serve hot.

Nutrition Facts : Calories 224 kcal, Carbohydrate 6 g, Protein 5 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 24 mg, Sodium 455 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

ASIAN PORK CABBAGE STIR-FRY



Asian Pork Cabbage Stir-Fry image

Pork paired with crisp cabbage and carrots makes a stirring combination in this tasty main dish from Jane Goldsmith. "It's a quick-fix dish when unexpected company arrives," she writes from Bloomfield, Indiana. "I got the recipe from a friend when I was in college.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

6 cups chopped cabbage, cut into 1-inch pieces
3 teaspoons vegetable oil, divided
4 medium carrots, julienned
1 pork tenderloin (1 pound), cut into 3/4-inch pieces
2 tablespoons minced fresh gingerroot
1 cup reduced-sodium chicken broth, divided
1/4 cup reduced-sodium soy sauce
4 teaspoons cornstarch
Hot cooked rice, optional

Steps:

  • In a large nonstick skillet or wok, stir-fry cabbage in 1 teaspoon oil for 1-2 minutes or until crisp-tender. Add carrots; stir-fry 3-4 minutes longer or until carrots are crisp-tender. Remove and keep warm., In the same pan, stir-fry pork in remaining oil for 2 minutes. Add ginger and stir-fry for 2 minutes or until pork is lightly browned. Stir in 3/4 cup broth and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until meat juices run clear., Combine cornstarch and remaining broth until smooth. Gradually stir into pan. Stir in the cabbage mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with rice if desired.,

Nutrition Facts : Calories 252 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 855mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges

PORK CABBAGE STIR-FRY



Pork Cabbage Stir-Fry image

The ginger comes through nicely in this colorful napa cabbage stir-fry that is lower in fat and sodium than many. It's great served over steamed rice or cooked noodles. -Marcie Nor of Macungie, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

4 teaspoons cornstarch
1-1/2 teaspoons sugar
1/4 cup white wine or chicken broth
3 tablespoons reduced-sodium soy sauce
1 pound boneless pork loin, cut into 2-inch strips
4 teaspoons canola oil
1 cup thinly sliced carrots
2 garlic cloves, minced
1 teaspoon ground ginger
1-1/2 pounds Chinese or napa cabbage, thinly sliced
Hot cooked rice
Sesame seeds, optional

Steps:

  • In a small bowl, combine the cornstarch and sugar. Stir in wine or broth and soy sauce until smooth; set aside. , In a large nonstick skillet or wok, stir-fry pork in oil until no longer pink. Add the carrots, garlic and ginger; stir-fry for 2 minutes. Add cabbage; stir-fry until cabbage is wilted. , Stir soy sauce mixture; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. If desired, sprinkle with sesame seeds.

Nutrition Facts : Calories 256 calories, Fat 10g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 619mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

SWEET AND SPICY PORK AND NAPA CABBAGE STIR-FRY WITH SPICY NOODLES



Sweet and Spicy Pork and Napa Cabbage Stir-Fry with Spicy Noodles image

The Thai sweet chili sauce gives this dish a sweet and spicy flavor that my kids love. You can adjust the heat level by adding more or less of the sauce or adding additional red pepper flakes, if you like it really hot.

Provided by thriftybob

Categories     World Cuisine Recipes     Asian     Chinese

Time 45m

Yield 6

Number Of Ingredients 19

12 ounces dry Chinese noodles
3 tablespoons soy sauce
¾ cup sweet chili sauce
½ teaspoon garlic powder
¼ teaspoon ground ginger
3 tablespoons sesame oil
½ cup soy sauce
½ teaspoon garlic powder
1 (1 pound) pork loin, cut into 2-inch strips
2 tablespoons cooking oil
2 onions, cut into bite-size pieces
⅛ teaspoon crushed red pepper flakes
3 tablespoons sweet chili sauce
3 cups chopped napa cabbage
¾ cup sliced celery
1 cup sliced carrots
3 red bell peppers, chopped
2 teaspoons cornstarch
¼ cup cold water

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the Chinese noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
  • Whisk together the 3 tablespoons soy sauce, 3/4 cup sweet chili sauce, 1/2 teaspoon garlic powder, the ground ginger, and the sesame oil in a large bowl; add the drained Chinese noodles and toss to coat; set aside
  • Whisk together the 1/2 cup soy sauce and 1/2 teaspoon garlic powder in a large bowl; add the pork and stir to coat. Allow to marinate 5 minutes.
  • Heat the cooking oil in a wok or a large, deep skillet over medium-high heat. Add the pork, onions, and red pepper flakes to the oil; cook until the pork is browned completely. Stir in 3 tablespoons sweet chili sauce, the napa cabbage, celery, carrots, and bell peppers; cook and stir until vegetables are completely heated, about 5 minutes. Whisk together the cornstarch and water and add to the stir fry, stirring until the mixture thickens. Serve the stir-fry over the noodles.

Nutrition Facts : Calories 527 calories, Carbohydrate 72.5 g, Cholesterol 35.9 mg, Fat 19.3 g, Fiber 12 g, Protein 22.1 g, SaturatedFat 4.1 g, Sodium 2131.4 mg, Sugar 18.7 g

SUPER EASY STIR-FRIED CABBAGE



Super Easy Stir-Fried Cabbage image

A very simple stir-fry dish. The reason for using only soya sauce for stir-frying cabbage is that it brings out the natural sweetness in the cabbage itself.

Provided by iken

Categories     Side Dish     Vegetables

Time 15m

Yield 4

Number Of Ingredients 5

1 tablespoon vegetable oil
2 cloves garlic, minced
1 pound shredded cabbage
1 tablespoon soy sauce
1 tablespoon Chinese cooking wine (Shaoxing wine)

Steps:

  • Heat the vegetable oil in a wok or large skillet over medium heat. Stir in the garlic, and cook for a few seconds until it begins to brown. Stir in the cabbage until it is coated in oil; cover the wok, and cook for 1 minute. Pour in the soy sauce, and cook and stir for another minute. Increase the heat to high, and stir in the Chinese cooking wine. Cook and stir until the cabbage is tender, about 2 minutes more.

Nutrition Facts : Calories 64.7 calories, Carbohydrate 7.4 g, Fat 3.5 g, Fiber 2.9 g, Protein 1.8 g, SaturatedFat 0.6 g, Sodium 269.9 mg, Sugar 3.7 g

TEA-SMOKED PORK AND TENDER CABBAGE STIR-FRY



Tea-Smoked Pork and Tender Cabbage Stir-Fry image

The wok has many uses. Since Chinese homes don't have ovens, cooks learned to use the wok and its lid as an oven and a smoker. The Hunan Chinese especially took to this method; their cuisine is known for its inclusion of smoked meats such as duck and pork. The smoking mixture of sugar and tea leaves provides the smoky flavor, while the rice provides the fuel for the smoke. Once smoked, the pork is stir-fried with cabbage in a mild spicy sauce.

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 22

1/2 pound boneless pork butt
4 cups water
3 quarter-sized slices peeled ginger
2 green onions, trimmed
2 teaspoons sugar
1/4 teaspoon salt
1/4 cup black or oolong tea leaves
1/4 cup uncooked rice
1/4 cup packed light brown sugar
3 star anise
2 tablespoons vegetable oil
1 tablespoon minced garlic
2 teaspoons minced ginger
2 teaspoons minced red or green jalapeno chile
1 1/2 to 2 cups sliced (1-inch) Napa cabbage
1/3 cup thinly sliced carrot
1/3 cup sliced bamboo shoots
1/4 cup chicken stock
2 tablespoons soy sauce
1 1/2 teaspoons chile garlic sauce
2 teaspoons cornstarch, dissolved in 1 tablespoon water
1/4 teaspoon sesame oil

Steps:

  • Place the pork in a 2-quart saucepan, add the water, ginger, green onions, sugar, and salt, and bring to a boil. Adjust the heat so the liquid is simmering, cover the pot, and simmer until the pork is almost cooked through, about 8 minutes. Drain the pork and set aside.
  • Line the inside of a wok and the inside of its lid with aluminum foil. Make the smoking mixture: Stir the tea leaves, rice, sugar, and star anise together in the lined wok, then spread evenly over the bottom. Set a round rack over the smoking mixture, about 3 inches above the mixture, and set the pork on the center of the rack.
  • Place the wok, uncovered, over high heat. When the rice mixture begins to smoke, cover the wok, reduce the heat to medium, and smoke until the pork turns a rich, deep brown, about 25 minutes. Turn off the heat and let stand for 5 minutes before removing the lid.
  • Let the pork cool briefly, then cut into1/8-inch-thick slices. (Discard the smoking mixture and foil.) Clean the wok and heat it over high heat until hot. Add the oil and swirl to coat the sides. Add the garlic, ginger and chile and cook, stirring, until fragrant, about 30 seconds. Add the pork, cabbage, carrot, and bamboo shoots and stir-fry until the cabbage is wilted, about 1 minute.
  • Add the chicken stock, soy sauce and chile garlic sauce and bring to a boil. Adjust the heat so the sauce is simmering, cover the wok, and simmer until the carrot is tender, about 3 minutes.
  • Pour in the dissolved cornstarch and cook, stirring, until the sauce thickens slightly, about 30 seconds. Stir in the sesame oil, scoop onto a warm serving platter and serve hot.

30-MINUTE PORK & CABBAGE STIR-FRY



30-Minute Pork & Cabbage Stir-Fry image

Want a hot, hearty dish that can be ready to serve in just 30 minutes? This flavorful cabbage stir-fry with tender pork and sweet onions will do the trick!

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 7

1/2 cup KRAFT Balsamic Vinaigrette Dressing, divided
1 lb. boneless pork loin, sliced
3 cups shredded savoy cabbage
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 cups hot cooked long-grain white rice

Steps:

  • Pour 1/4 cup dressing over meat in shallow dish; stir to evenly coat. Let stand 10 min.
  • Transfer meat mixture to large skillet or wok; stir-fry on medium heat 5 min. or until meat is browned. Add vegetables; stir-fry 10 min. or until cabbage is crisp-tender and meat is done.
  • Stir in remaining dressing. Serve over rice.

Nutrition Facts : Calories 350, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 410 mg, Carbohydrate 36 g, Fiber 4 g, Sugar 9 g, Protein 26 g

STIR-FRIED PORK WITH NAPA CABBAGE



Stir-Fried Pork with Napa Cabbage image

Medallions of pork tenderloin and large strips of cabbage make for a quick and satisfying stir-fry.

Provided by Lillian Chou

Categories     Pork     Stir-Fry     Quick & Easy     Cabbage     Cilantro     Gourmet     Dinner

Yield 4 servings

Number Of Ingredients 13

1 (1-lb) pork tenderloin
2 1/2 tablespoons soy sauce
4 teaspoons cornstarch
1 1/2 tablespoons sugar
2 tablespoons rice vinegar (not seasoned)
1/2 teaspoon salt
2 tablespoons water
2 lb Napa cabbage, quartered lengthwise, cored, and cut crosswise into 1 1/2-inch pieces (10 cups)
2 tablespoons vegetable oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped peeled fresh ginger
1/4 cup loosely packed fresh cilantro leaves
Accompaniment: rice

Steps:

  • Trim off and discard any silver skin from pork (do not trim fat). Cut pork across grain into 1/4-inch-thick slices, then toss with 1 tablespoon soy sauce, 2 teaspoons cornstarch, and 1 tablespoon sugar in a bowl.
  • Stir together vinegar, salt, remaining 1 1/2 tablespoons soy sauce, and remaining 1/2 tablespoon sugar in a small bowl.
  • Stir together water and remaining 2 teaspoons cornstarch in a cup.
  • Rinse cabbage in a large colander. Tap colander lightly, then transfer cabbage to a large bowl with water still clinging to leaves.
  • Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then add pork in 1 layer as quickly as possible. Cook, undisturbed, until pork begins to brown, about 3 minutes, then turn over and cook, undisturbed, until browned but still pink in center, about 1 minute more. Transfer pork and any juices to a plate. Do not clean skillet.
  • Heat remaining tablespoon oil in skillet over moderately high heat until hot but not smoking, then stir-fry garlic and ginger 30 seconds. Add half of cabbage and stir-fry over high heat until cabbage is wilted, 2 to 3 minutes. Stir in remaining cabbage (skillet will be very full), along with any water in bowl, and soy sauce mixture, then cook, covered, stirring occasionally, until all of cabbage is tender, 4 to 5 minutes.
  • Add pork, along with any juices accumulated on plate, and bring to a boil. Stir cornstarch mixture, then pour into skillet and boil, stirring, until sauce is slightly thickened, about 1 minute. Season with salt, then serve sprinkled with cilantro.

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From frugalnutrition.com


STIR-FRY CABBAGE WITH PORK BELLY - YUMMY KITCHEN
2022-07-25 This stir-fry cabbage with pork belly recipe would surely give a delight in every meal! Kanin nalang ang kulang! Yum! STIR FRY CABBAGE WITH PORK BELLY RECIPE. Ingredients: 600 grams of cabbage; 300 grams of pork belly; 3 cloves of garlic; 1 medium onion; 1 tablespoon of oyster sauce; Fish sauce to taste; Pepper to taste ; 1 small carrot; 1 small red …
From yummykitchentv.com


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