Pantry Saver Pork and Cabbage Stir Fry

• 1 lb pork loin, thinly sliced
• 1/2 head green cabbage, thinly sliced
• 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons vegetable oil
• 2 green onions, sliced
• 1 tablespoon sesame seeds

Steps

1. 1 In a small bowl, mix together soy sauce, hoisin sauce, and oyster sauce; set aside.
2. 2 Heat vegetable oil in a large skillet or wok over medium-high heat.
3. 3 Add garlic, ginger, and red pepper flakes; stir-fry for 30 seconds until fragrant.
4. 4 Add pork slices and cook for 3-4 minutes until just browned.
5. 5 Toss in the cabbage and cook for another 5 minutes until tender but still crisp.
6. 6 Pour the sauce mixture over the pork and cabbage; stir to coat evenly and cook for 1-2 minutes.
7. 7 Remove from heat and garnish with green onions and sesame seeds.
8. 8 Serve immediately.

Equipment

• skillet or wok
• spatula

Variations

• Add diced bell peppers for extra crunch and color.
• Substitute pork with chicken or beef for a different flavor profile.

Substitutions

• If you don't have oyster sauce, use an extra tablespoon of soy sauce with a touch of sugar.

Pairings

• Steamed rice
• Spring rolls

Nutrition

Tips

• For extra flavor, marinate the pork in the sauce mixture for 30 minutes before cooking.
• Ensure your pan is very hot before adding the pork to achieve a nice sear.

Storage

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

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently in a skillet.

Serving Suggestions

• Steamed jasmine rice
• Egg rolls

FAQ