Pork and Napa Cabbage Stir Fry

Greg Appel


This is the 20th anniversary of this, the first stir fry (of many) I've created.
Shown here made with dried black fungus.
You can also use Shiitake, white button, or no mushrooms at all.

★★★★★ 1 vote
30 Min
15 Min


1-1 1/2 lb
pork loin, boneless
napa cabbage. 1 head
1 medium
yellow onion - optional
2-3 oz
dried black fungus pieces or
8 oz
your choice sliced fresh mushroom, optional
fresh ginger 1/2 inch piece, minced
2 clove
fresh garlic, minced
soy sauce, low sodium
1 tsp
roasted sesame oil
vegetable or peanut oil for the wok


1If using dried black fungus, put 6-8 pieces in a small bowl of room temp water to reconstitute
2If you have not used dried black fungus before note,
they grow 2-3 times there size
3mince ginger and garlic, put in bowl with
3 tbsp soy sauce and the sesame oil.
cut meat into bite size strips and add to bowl and stir
4cut cabbage crossways to 1 inch widths
place in colander to wash and drain well
5If using, cut both ends off onion, slice in half lengthways
then into 1/4 inch strips
6drain and rinse black fungus, pat dry and cut into strips, or
wipe clean with dry towel, fresh mushrooms and slice
7place wok or your favorite stir fry pan on a med hi heat
add 1 tbsp oil to wok and stir fry half the pork till no longer pink and remove to a plate, repeat with remaining pork
8add a little more oil to wok if needed and stir fry onion, if using. 2-3 mins.
otherwise --
9add a little more oil to wok and add cabbage to wok, give it a quick stir and cover
cook 3-4 mins. uncover and stir a couple times during, till wilted
10return meat to wok, stir and add black fungus
11serve over cooked white or jasmine rice, if desired

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Asian
Other Tags: Quick & Easy, For Kids, Healthy