ginger pork and cabbage stir-fry
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.
prep time
20 Min
cook time
10 Min
method
Stir-Fry
yield
4 serving(s)
Ingredients
- 1 pound boneless pork chops, sliced thinly
- 1 teaspoon salt - you can use less!
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- 3 teaspoons canola oil
- 1 slice ginger - i inch piece, peeled, thinly sliced
- 3 cloves garlic, thinly sliced
- 1/2 - head napa cabbage, cored and chopped
- 1 - red bell pepper, sliced
- 1 - scallion, sliced
- 3 cups brown rice, cooked
- - salt and pepper to taste, for serving
- 1 cup water
- 2 teaspoons cornstarch
- 2 tablespoons ponzu or soy sauce
How To Make ginger pork and cabbage stir-fry
-
Step 1In a bowl, combine pork, cornstarch, sesame oil and 1 teaspoon salt - you can use less salt. Let marinate 10 minutes.
-
Step 2In a wok, heat 1 1/2 tbsp. canola oil over medium high heat. Add ginger and garlic, cook, stirring until fragrant, about 1 minute.
-
Step 3Add 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.
-
Step 4Heat 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.
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