30 Minute Pork Cabbage Stir Fry Recipes

PORK CABBAGE STIR-FRY

The ginger comes through nicely in this colorful napa cabbage stir-fry that is lower in fat and sodium than many. It's great served over steamed rice or cooked noodles. -Marcie Nor of Macungie, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

Pork Cabbage Stir-Fry image

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.

Nutrition Facts : Calories 256 calories, Fat 10g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 619mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

Ingredients

4 teaspoons cornstarch
1-1/2 teaspoons sugar
1/4 cup white wine or chicken broth
3 tablespoons reduced-sodium soy sauce
1 pound boneless pork loin, cut into 2-inch strips
4 teaspoons canola oil
1 cup thinly sliced carrots
2 garlic cloves, minced
1 teaspoon ground ginger
1-1/2 pounds Chinese or napa cabbage, thinly sliced
Hot cooked rice
Sesame seeds, optional

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

The Thai sweet chili sauce gives this dish a sweet and spicy flavor that my kids love. You can adjust the heat level by adding more or less of the sauce or adding additional red pepper flakes, if you like it really hot.

Provided by thriftybob

Categories World Cuisine Recipes Asian Chinese

Time 45m

Yield 6

Number Of Ingredients 19

Sweet and Spicy Pork and Napa Cabbage Stir-Fry with Spicy Noodles image

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.

Nutrition Facts : Calories 527 calories, Carbohydrate 72.5 g, Cholesterol 35.9 mg, Fat 19.3 g, Fiber 12 g, Protein 22.1 g, SaturatedFat 4.1 g, Sodium 2131.4 mg, Sugar 18.7 g

Ingredients

12 ounces dry Chinese noodles
3 tablespoons soy sauce
¾ cup sweet chili sauce
½ teaspoon garlic powder
¼ teaspoon ground ginger
3 tablespoons sesame oil
½ cup soy sauce
½ teaspoon garlic powder
1 (1 pound) pork loin, cut into 2-inch strips
2 tablespoons cooking oil
2 onions, cut into bite-size pieces
⅛ teaspoon crushed red pepper flakes
3 tablespoons sweet chili sauce
3 cups chopped napa cabbage
¾ cup sliced celery
1 cup sliced carrots
3 red bell peppers, chopped
2 teaspoons cornstarch
¼ cup cold water