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

How to Make Pork and Napa Cabbage Stir Fry


  1. If using dried black fungus, put 6-8 pieces in a small bowl of room temp water to reconstitute
  2. If you have not used dried black fungus before note,
    they grow 2-3 times there size
  3. mince 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
  4. cut cabbage crossways to 1 inch widths
    place in colander to wash and drain well
  5. If using, cut both ends off onion, slice in half lengthways
    then into 1/4 inch strips
  6. drain and rinse black fungus, pat dry and cut into strips, or
    wipe clean with dry towel, fresh mushrooms and slice
  7. place 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
  8. add a little more oil to wok if needed and stir fry onion, if using. 2-3 mins.
    otherwise --
  9. add 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
  10. return meat to wok, stir and add black fungus
  11. serve over cooked white or jasmine rice, if desired

Printable Recipe Card

About Pork and Napa Cabbage Stir Fry

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

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