Pork And Cabbage Stir Fry Food

SKINNY PORK STIR FRY

Steps:

• Cut pork tenderloin in half lengthwise and then cut each half into 1/4-inch-thick strips. In a medium bowl, combine pork, garlic, and 2 tablespoons soy sauce. Cover and refrigerate at least 2 hours or overnight.
• Right before preparing, combine broth, cornstarch, ginger, and remaining 2 tablespoons soy sauce; set aside.
• In a large skillet or wok over high heat, heat oil until hot. Cook pork 3 to 4 minutes or until no longer pink. Remove to a plate and cover to keep warm.
• In the same skillet, combine carrots and celery and cook 3 to 4 minutes or until just tender. Add onion and cabbage and cook an additional 2 to 3 minutes or until tender. Stir in broth mixture and simmer 2 to 3 minutes or until thickened; add pork to skillet. Simmer 5 to 6 minutes or until pork is heated through. Serve immediately.

STIR-FRIED VEGETABLES WITH CHICKEN OR PORK

Steps:

• Heat oil in a wok or large heavy skillet. Add chicken or pork (see Cook's Note), garlic, and oyster sauce, and stir-fry for 10 minutes.
• Stir in broccoli, green pepper, carrots, cabbage, celery, bean sprouts, zucchini, and green onions. Season with salt, and stir-fry for 6 to 8 minutes.
• In a small bowl, mix together water, soy sauce and cornstarch. Stir into vegetables, and cook for 1 to 2 minutes, or until sauce is thickened.

SWEET AND SPICY PORK AND NAPA CABBAGE STIR-FRY WITH SPICY NOODLES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the Chinese noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Whisk together the 3 tablespoons soy sauce, 3/4 cup sweet chili sauce, 1/2 teaspoon garlic powder, the ground ginger, and the sesame oil in a large bowl; add the drained Chinese noodles and toss to coat; set aside
• Whisk together the 1/2 cup soy sauce and 1/2 teaspoon garlic powder in a large bowl; add the pork and stir to coat. Allow to marinate 5 minutes.
• Heat the cooking oil in a wok or a large, deep skillet over medium-high heat. Add the pork, onions, and red pepper flakes to the oil; cook until the pork is browned completely. Stir in 3 tablespoons sweet chili sauce, the napa cabbage, celery, carrots, and bell peppers; cook and stir until vegetables are completely heated, about 5 minutes. Whisk together the cornstarch and water and add to the stir fry, stirring until the mixture thickens. Serve the stir-fry over the noodles.

CHINESE CABBAGE STIR FRY WITH PORK

Steps:

• Remove the soft green/yellowish part of the cabbage leaves so that the white stem becomes a spear head shape. Cut the soft leaves to 4-5cm/1½-2" long.
• Cut each white stem in half vertically, then slice each piece diagonally, perpendicular to the vertical cut, into large bite size pieces (see photo in the post, note 3).
• Cut each shiitake mushroom into quarters or into three pieces (note 4).
• Heat oil and sesame oil in a frying pan or a wok over high heat.
• When it just starts smoking, add shallots and pork pieces. Stir fry until the pork is cooked through (about 1-1.5 minutes depending on the thickness of the pork).
• Add soy sauce and sake to the pan/wok and stir vigorously (note 5), then add Chinese cabbage and shiitake mushrooms. Add a pinch of salt.
• Stir to coat the sauce over the cabbage until the cabbage pieces become wilted.
• Turn the heat off, add vinegar and quickly stir. Serve immediately.

PORK CABBAGE STIR-FRY

Steps:

• In a small bowl, combine the cornstarch and sugar. Stir in wine or broth and soy sauce until smooth; set aside. , In a large nonstick skillet or wok, stir-fry pork in oil until no longer pink. Add the carrots, garlic and ginger; stir-fry for 2 minutes. Add cabbage; stir-fry until cabbage is wilted. , Stir soy sauce mixture; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. If desired, sprinkle with sesame seeds.

ASIAN PORK CABBAGE STIR-FRY

Steps:

• In a large nonstick skillet or wok, stir-fry cabbage in 1 teaspoon oil for 1-2 minutes or until crisp-tender. Add carrots; stir-fry 3-4 minutes longer or until carrots are crisp-tender. Remove and keep warm., In the same pan, stir-fry pork in remaining oil for 2 minutes. Add ginger and stir-fry for 2 minutes or until pork is lightly browned. Stir in 3/4 cup broth and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until meat juices run clear., Combine cornstarch and remaining broth until smooth. Gradually stir into pan. Stir in the cabbage mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with rice if desired.,

PORK AND CABBAGE STIR FRY

Steps:

• Spread a very little amount of oil in wok and fry the pork belly until cured and browned. Move them to one side of the wok.
• Place garlic, ginger, scallion white and Thai peppers. Fry for half minutes until aromatic.
• Add cabbage in, make a quick stir fry, then add light soy sauce, salt and sugar. Mix in sesame oil too. Serve hot.

PORK AND CABBAGE STIRFRY

Steps:

• Heat 2 tbsp. of olive oil over medium-high heat. Add pork and sliced onions and saute, breaking up the pork with the back of a spoon. Season lightly with kosher salt and pepper, to taste. Cook until pork is cooked through (no longer pink), about 5 minutes. Add the cabbage and the mushrooms with the sesame seed oil. Saute for 2 more minutes, then add the rice vinegar and tamari. Saute until cabbage is slightly wilted, yet still has a little crunch to it and the mushrooms have softened. Serve immediately and enjoy! Top with crushed red pepper (or sriracha if not Whole30) to add heat, if desired.

ASIAN STIR-FRY PORK AND NOODLES

Steps:

• Cook the pasta in boiling water until just tender then drain and place in a bowl.
• Place the strips of pork into a bowl.
• In another bowl whisk the hoisin sauce with minced garlic, chili flakes, soy sauce rice vinegar, sesame oil and ginger; pour HALF of the mixture over the pork strips, toss to coat then allow to stand for 15 minutes.
• Heat 1 teaspoon vegetable oil in a wok or a large non-stick skillet over medium-high heat.
• Add in the pork and stir-fry for about 2-3 minutes; remove to a bowl.
• Heat 1 tablespoon vegetable oil in the wok or skillet over medium-high heat; add in spinach, water chestnuts, carrot sticks and green onion; saute stirring until the spinach is wilted (about 3 minutes).
• Stir in cooked pasta, pork and the remaining HALF of the hoisin sauce mixture; cook stirring for about 2 minutes or until completely heated through.

CABBAGE STIR-FRY RECIPE

Steps:

• Heat the vegetable oil in a wok, or a large skillet over medium-high heat.
• Add the onion, garlic, ginger, and carrot and cook, stirring, until onions are softened, about 1 minute.
• Add the cabbage, and cook, stirring, until cabbage starts to wilt about 2 minutes.
• Stir in the soy sauce, rice vinegar, and sesame oil.
• Cook until cabbage is wilted, about 3 minutes.
• Remove from heat and add the bean sprouts, tossing to combine.
• Serve with hot sauce on the side.

PORK AND EGG STIR-FRY WITH BROCCOLI

Steps:

• Whisk the cornstarch, hoisin and vinegar together in a medium bowl until well combined, then whisk in the chicken broth. Lightly beat the eggs in small bowl.
• Heat a wok or large nonstick skillet over medium-high heat and when hot swirl in 1 tablespoon of the oil. Add the eggs and cook, undisturbed, until almost set, about 2 minutes. Flip the eggs and continue to cook until set, about 1 minute more. Transfer the omelet to a cutting board and cut into strips.
• Pour the remaining 1 tablespoon oil into the wok and return to medium-high heat. Once hot add the anchovies, garlic, ginger, and scallion whites and cook, stirring, for 30 seconds. Add the pork and continue to cook, stirring and breaking up any clumps, until brown, about 5 minutes. Add the broccoli, a splash of water, and 1/2 teaspoon salt and continue to cook, stirring, until crisp-tender, about 2 minutes. Give the hoisin sauce a quick whisk and add it to the wok. Bring to a simmer and cook, stirring, until slightly thickened, about 2 minutes. Stir in the omelet and scallion greens and serve over rice.

SPICY STIR-FRIED PORK WITH CABBAGE

Steps:

• Trim any excess fat from the edges of the pork chops and slice them against the grain into very thin (1/8-inch) strips.
• Tip: For easier slicing, wrap each chop individually in plastic and freeze briefly (10 to 15 minutes).
• Whisk the cornstarch, soy sauce and rice wine (or sherry) together in a small bowl. Add the pork, season with a few grinds of black pepper and toss to coat evenly with the cornstarch mixture. Set aside at room temperature for 10 minutes.
• To make the sauce, combine the ketchup, sriracha, sugar and tomatoes in a separate bowl and set aside.
• Film the bottom of a large skillet or wok with the vegetable oil and heat over high heat.
• Add the pork and stir-fry until no longer pink, about 1-1/2 minutes. Transfer to a plate and set aside.
• Add the cabbage to the wok, a handful at a time, and begin stir-frying.
• After about 1 minute, add the red bell pepper and continue cooking until the veggies are crisp-tender, 2 to 3 minutes longer.
• Add the ketchup mixture and toss to combine with the cabbage. Return the pork to the pan and add the scallions.
• Drizzle with sesame oil, combine well and continue cooking just long enough for the sauce to thicken slightly. Taste and adjust the seasonings as desired.
• To serve, plate individual servings alongside steamed white or brown rice.

CHINESE SHREDDED CABBAGE STIR-FRY

Steps:

• In a wok over high heat, add the oil. Sear the meat until caramelized. Add the garlic and chili, turn down the heat to medium, and stir-fry for a minute, taking care not to burn the garlic.
• Add the cabbage, wine, soy sauce, sugar, and water. Turn up the heat to high, cover the lid and let the cabbage cook for 1-2 minutes. Uncover the lid, and stir in the black vinegar, scallions, and salt to taste. The cabbage should be wilted, but still slightly crunchy and caramelized. Serve hot!

PORK AND NOODLE STIR-FRY

Steps:

• Cook the noodles as the label directs, then drain and rinse under cold water. Meanwhile, toss the pork with 1/4 teaspoon salt, pepper to taste and 2 tablespoons cornstarch in a bowl. Whisk the chicken broth and the remaining 1 tablespoon cornstarch in another bowl.
• Heat a large nonstick skillet over high heat. Add 1 teaspoon vegetable oil, then add the pork and stir-fry until lightly browned, about 5 minutes; transfer to a bowl. Add the remaining 3 teaspoons vegetable oil to the pan, then add the scallion whites, ginger and garlic; reduce the heat to medium and cook, stirring occasionally, 2 minutes. Stir in the vegetables and 3 tablespoons water and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the broth mixture to the pan and bring to a boil; cook, stirring occasionally, until slightly thickened, about 5 minutes.
• Return the pork to the skillet along with the noodles, lime zest and 1/4 teaspoon salt and stir to heat through. Stir in the scallion greens. Divide among bowls and serve with lime wedges.

STIR-FRIED PORK WITH NAPA CABBAGE

Steps:

• Trim off and discard any silver skin from pork (do not trim fat). Cut pork across grain into 1/4-inch-thick slices, then toss with 1 tablespoon soy sauce, 2 teaspoons cornstarch, and 1 tablespoon sugar in a bowl.
• Stir together vinegar, salt, remaining 1 1/2 tablespoons soy sauce, and remaining 1/2 tablespoon sugar in a small bowl.
• Stir together water and remaining 2 teaspoons cornstarch in a cup.
• Rinse cabbage in a large colander. Tap colander lightly, then transfer cabbage to a large bowl with water still clinging to leaves.
• Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then add pork in 1 layer as quickly as possible. Cook, undisturbed, until pork begins to brown, about 3 minutes, then turn over and cook, undisturbed, until browned but still pink in center, about 1 minute more. Transfer pork and any juices to a plate. Do not clean skillet.
• Heat remaining tablespoon oil in skillet over moderately high heat until hot but not smoking, then stir-fry garlic and ginger 30 seconds. Add half of cabbage and stir-fry over high heat until cabbage is wilted, 2 to 3 minutes. Stir in remaining cabbage (skillet will be very full), along with any water in bowl, and soy sauce mixture, then cook, covered, stirring occasionally, until all of cabbage is tender, 4 to 5 minutes.
• Add pork, along with any juices accumulated on plate, and bring to a boil. Stir cornstarch mixture, then pour into skillet and boil, stirring, until sauce is slightly thickened, about 1 minute. Season with salt, then serve sprinkled with cilantro.