This pork and cabbage stir fry is an irresistible homestyle dish that is easy to make and very comforting. It combines tender slices of marinated pork with sweet, buttery Taiwanese flat cabbage. Try it and you’ll be surprised how something so simple can be so satisfying!
Pork and cabbage stir fry is one of those dishes that lots of Chinese people eat at home, even multiple times a week. But you might never see it in a restaurant! It is a special dish, as it includes two of the most common foods of all time in China – pork and cabbage – and not much else. By using a basic marinade, some aromatics, and good stir fry technique, you can turn the most everyday ingredients into a tasty and balanced dish.
Pork and cabbage stir fry ingredients
The best type of cabbage to use
The ideal cabbage to use in the pork and cabbage stir fry is Taiwanese flat cabbage (高丽菜 gāolícài in Chinese). This type of cabbage looks like the usual round green head of cabbage, but it’s flatter, or shorter in height. You can see what I mean in the cross-section photo below.
Taiwanese flat cabbage is typically less dense and more tender than the common Western green cabbage. And it has a nice buttery and slightly sweet flavor that napa cabbage doesn’t have.
This type of cabbage should be easy to find at a Chinese grocery store. Online Asian grocery services such as Weee also carry it.
When selecting a head of flat cabbage, look for one that feels lighter in your hand. A less-dense head of flat cabbage will have more curly leaves inside, which will have a nicer texture and flavor once cooked.
Mise en place
When you’re ready to cook, your table should have:
- Marinated pork
- Flat cabbage, cut bite-size
- Julienned ginger and sliced garlic (can be together in one bowl)
- Mixed sauce (light soy sauce, dark soy sauce, and sugar)
- Cornstarch slurry
- Peanut oil for stir frying
How to cook pork and cabbage stir fry
Cooking pork and cabbage stir fry is very simple;
- Brown the pork
- Saute the aromatics to release fragrance
- Cook the cabbage leaves until al dente
- Add the sauce
- Add back the pork
- Use cornstarch slurry to thicken the sauce
Adjust the cabbage cooking time accordingly
Depending on the type of cabbage you use, you will need to adjust the cooking time. If using Taiwanese flat cabbage, you will need much less time since this cabbage is tender and can easily be overcooked. If using regular cabbage, especially a bigger head, the leaves can be very tough and take a longer time to cook. You might also need to turn the heat lower so the leaves won’t be overly charred.
Because the cabbage will keep cooking after you add the sauce, make sure you keep it al dente before adding the sauce. When finished up, the cabbage leaves should be tender but still have a bit of crispness to them.
How to serve with pork and cabbage stir fry
Pork and cabbage is versatile in that you can serve it as a main or side. And because its savory flavor profile is pretty neutral, it goes with all kinds of other flavors. I like to enjoy it as a simple lunch or dinner over steamed rice, but here are some other possibilities:
- As your main, together with Chinese eggplant, and tomato egg drop soup
- As a side, with braised meat as your main, and a cucumber salad
- As a main, with fried noodles or fried rice
Other easy home style recipes
- Dried Tofu and Celery Stir Fry (西芹炒香干)
- Easy Chinese Steamed Chicken
- Spinach Egg Drop Soup
- Beef and Celery Stir Fry
- Seafood Tofu Stew
- Beef and Flat Bean Stir Fry
Pork and Cabbage Stir Fry
Ingredients
Marinating
- 4 oz (100 g) pork tenderloin , thinly sliced (or other lean cuts)
- 2 teaspoons Shaoxing wine
- 1/4 teaspoon grated ginger
- 1 teaspoon dark soy sauce
- 1 teaspoon cornstarch
Sauce
- 1 tablespoon light soy sauce
- 1/2 teaspoon dark soy sauce
- 1/2 teaspoon sugar
Stir fry
- 1 teaspoon cornstarch
- 2 tablespoons peanut oil , divided (or vegetable oil)
- 2 cloves garlic , sliced
- 1/2 thumb ginger , julienned
- 1/4 head (12 oz / 350 g) regular cabbage (or 1/2 head Taiwanese flat cabbage) , sliced to bite-size pieces (yield about 4 cups once cut) (*Footnote 1)
Instructions
- Add the pork and the rest of the marinating ingredients into a medium-size bowl. Mix thoroughly with your hands to coat evenly. Let marinate for 10 to 15 minutes while preparing the rest of the ingredients.
- Mix the sauce ingredients together in a small bowl.
- Add the 1 teaspoon cornstarch into a small bowl with 1 tablespoon of water. Stir to mix well.
- Heat 1 tablespoon of the oil in a large skillet or wok over medium high heat until hot. Add the pork with minimal overlapping. Let cook for 1 minute without touching, or until the bottom is lightly charred. Flip to cook the other side until the pork is just cooked through. Transfer to a plate and set aside.
- Add the remaining 1 tablespoon of oil, garlic and ginger. Stir a few times to release the fragrance.
- Add the cabbage. Stir and cook until the cabbage just begins to turn tender, 3 minutes or so. If the cabbage starts to char too quickly, turn to medium heat.
- Pour in the sauce and stir a few times to mix well. Add back the pork. Stir to mix everything together. Stir the cornstarch slurry again and pour into the pan. Cook and stir until the sauce thickens.
- Turn to low heat and carefully try the cabbage. Adjust seasoning by adding a pinch of salt if needed. Transfer everything to a plate and serve hot as a main dish.
Notes
- If using Taiwanese flat cabbage, you will need to use 1/2 small heads because these cabbages have loose leaves and are smaller in general. I highly recommend using flat cabbage for this dish if you can find them.
