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.
Time: 65 minutes (35 minutes prep)Ingredients
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
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.
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.
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.
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.
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.
- 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