Napa Cabbage and Pork Stir-Fry with Peanuts

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This quick and healthy pork stir-fry recipe is a great combination of textures and flavors. The only thing you need to leave time for is chilling the pork before slicing it. Serve with brown rice.

Napa Cabbage and Pork Stir-Fry with Peanuts
photographer: Leigh Beisch
Nutritionist Tested & Approved

Time: 65 minutes (35 minutes prep)

  • 1 pound pork tenderloin trimmed

  • 1/4 cup reduced-sodium soy sauce

  • 1/4 cup rice vinegar

  • 1/4 cup Chinese rice wine or dry sherry

  • 2 tablespoons chopped fresh ginger divided

  • 1 clove garlic finely chopped

  • 1/2 teaspoon Chinese five-spice powder (see Tip)

  • Pinch of sugar

  • 3 teaspoons cornstarch divided

  • 3 tablespoons canola or peanut oil divided

  • 6 cups sliced napa cabbage (1/2-inch crosswise strips)

  • 1/2 cup unsalted peanuts

  • 1/2 cup chopped fresh scallions for garnish

  1. To make the pork easier to slice thinly, place it, unwrapped, on a plate in the freezer until firm and almost frozen, 30 to 45 minutes.

  2. Meanwhile, combine soy sauce, vinegar, rice wine (or sherry), 1 tablespoon ginger, garlic, five-spice powder, sugar and 1 teaspoon cornstarch in a bowl and place it near the stove.

  3. Using a large, sharp knife, thinly slice the pork crosswise on the diagonal and spread out in a single layer on your cutting board. Sprinkle with 1 teaspoon cornstarch, turn the slices over and sprinkle with the remaining 1 teaspoon cornstarch.

  4. Heat 2 tablespoons oil in a wok or a large heavy skillet, such as cast iron, over high heat until shimmering. Add the pork in a single layer; cook without stirring until it starts to brown, 1 to 2 minutes. Then cook, stirring, until just cooked through, 2 to 3 minutes. Remove to a clean plate.

  5. Add the remaining 1 tablespoon oil to the pan and heat until shimmering. Add the remaining 1 tablespoon ginger, cabbage and peanuts and cook without stirring for 30 seconds. Then cook, stirring, for about 1 minute. Stir the sauce and add to the pan along with the pork. Bring to a boil and cook, stirring, until the sauce is thickened, 1 to 2 minutes. Serve sprinkled with scallions.

Chinese five-spice powder is available in well-stocked supermarkets and Asian markets. All blends contain cinnamon, fennel seed, cloves and star anise; some versions are made with white pepper, some with Szechuan pepper.

Nutritional Facts

Serving Size
about 1 cup
13 g
22 g
Saturated Fat
3 g
31 g
74 mg
Dietary Fiber
4 g
906 mg
608 mg
4 servings
1 vegetable
3 1/2 lean meat
4 fat
Vitamin C
34% daily value
26% dv
Folate and Vitamin A
24% dv
Magnesium and Zinc
21% dv

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