Ginger Pork and Cabbage Stir-Fry

Carolyn Haas


I found this in a Rachael Ray magazine and did not want to lose it! It was one of the "on a budget" meals. Suggestion was to add a diced pear just before serving.


★★★★★ 1 vote

20 Min
10 Min


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  • 1 lb
    boneless pork chops, sliced thinly
  • 1 tsp
    salt - you can use less!
  • 1 tsp
  • 1 tsp
    sesame oil
  • 3 tsp
    canola oil
  • 1 slice
    ginger - i inch piece, peeled, thinly sliced
  • 3 clove
    garlic, thinly sliced
  • 1/2
    head napa cabbage, cored and chopped
  • 1
    red bell pepper, sliced
  • 1
    scallion, sliced
  • 3 c
    brown rice, cooked
  • ·
    salt and pepper to taste, for serving
  • 1 c
  • 2 tsp
  • 2 Tbsp
    ponzu or soy sauce

How to Make Ginger Pork and Cabbage Stir-Fry


  1. In a bowl, combine pork, cornstarch, sesame oil and 1 teaspoon salt - you can use less salt. Let marinate 10 minutes.
  2. In a wok, heat 1 1/2 tbsp. canola oil over medium high heat. Add ginger and garlic, cook, stirring until fragrant, about 1 minute.
  3. Add pork in a single layer. Cook without stirring until browned on the bottom - about 2 minutes. Then continue to cook, stirring for about another minute. Transfer to bowl.
  4. Heat remaining oil. Add cabbage, pepper and scallion. Cook until crisp-tender - about a minute. In a small bowl, mix rest of cornstarch with cold water and ponzu sauce. Push veggies to the side, pour water mixture in the center, stir until thickened. Stir in pork, season to taste. Serve with rice.

Printable Recipe Card

About Ginger Pork and Cabbage Stir-Fry

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Asian

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