Ginger Garlic Pork and Cabbage Stir Fry

• 1 lb pork loin, thinly sliced
• 2 cups cabbage, shredded
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons vegetable oil
• 1/4 cup chicken broth
• 2 green onions, sliced
• 1 teaspoon cornstarch mixed with 2 tablespoons water (optional)
• Toasted sesame seeds for garnish (optional)

Steps

1. 1 In a bowl, toss pork slices with 1 tablespoon soy sauce; set aside.
2. 2 Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
3. 3 Add minced garlic and ginger, sauté for 30 seconds until fragrant.
4. 4 Stir-fry the pork until just cooked through, about 3-4 minutes. Remove and set aside.
5. 5 Add another tablespoon of vegetable oil, then the shredded cabbage. Stir-fry for 2-3 minutes until tender yet crisp.
6. 6 Return pork to the skillet, add remaining soy sauce, oyster sauce, and chicken broth. Toss to combine.
7. 7 If desired, stir in the cornstarch slurry to thicken the sauce.
8. 8 Garnish with green onions and sesame seeds before serving.
9. 9 Serve immediately for the best flavor and texture.

Equipment

• Large skillet or wok

Variations

• Substitute pork with chicken for a different protein flavor.

Substitutions

• Oyster sauce can be replaced with hoisin sauce for a similar flavor profile.

Pairings

• Pairs well with a crisp white wine or a light lager.

Nutrition

Tips

• Slice the pork against the grain for maximum tenderness.
• Have all ingredients prepped and ready before starting to cook, as stir-frying is quick!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently in a skillet.

Serving Suggestions

• Serve with steamed jasmine rice or a side of egg drop soup.

FAQ