Stir-Fried Pork with Napa Cabbage in Garlic-Ginger Sauce Recipe
This quick skillet dish combines thin slices of pork with crunchy Napa cabbage in an aromatic garlic and ginger sauce. In China, dishes like this are often placed in the middle of the table next to a bowl of rice so everyone can help themselves. At home, it works perfectly as a simple, one-wok or one-pan family dinner.
A simple, one-pan stir-fry that combines tender pork with crunchy Napa cabbage in a fragrant garlic-ginger sauce, inspired by everyday Chinese home cooking and perfect for a quick weeknight dinner.
Chef's tips
Slice the meat as thinly as possible and across the grain so it stays tender even after quick frying over high heat. Have all ingredients prepped before you start cooking, because stir-frying goes very fast and you won’t have time to chop in between steps.
How to serve
Serve the stir-fry family-style in the middle of the table with a big bowl of steamed rice so everyone can help themselves. It also pairs well with simple cucumber salad or lightly pickled vegetables to refresh the palate.
Ingredients
- pork loin or boneless pork neck pork loin will be leaner, pork neck juicier - 300 g
- Napa cabbage about 1 small head or half a large one - 400 g
- garlic - 3 cloves
- fresh ginger piece about 3 cm - 15 g
- light soy sauce - 3 tablespoons
- dark soy sauce for color, can be omitted - 1 tablespoon
- rice vinegar - 1 tablespoon
- sugar balances the flavor of the sauce - 1 teaspoon
- potato starch or cornstarch - 2 teaspoons
- water for the sauce - 4 tablespoons
- oil e.g. rapeseed oil - 2 tablespoons
- chili flakes or fresh chili pepper (optional) for heat, can be omitted - 0.5 teaspoons
- white pepper or ground black pepper to taste
Preparation
- Cut the pork into very thin strips, preferably across the grain so it stays tender after frying.
- Rinse the Napa cabbage. Cut the firm white parts into thin strips and the green leaves into larger pieces.
- Peel and finely chop the garlic. Peel the ginger and grate it on a fine grater or chop very finely.
- In a small bowl, mix the light soy sauce, dark soy sauce (if using), rice vinegar, sugar, starch, and water. Stir until the starch dissolves and you have a slightly thickening sauce.
- Heat 1 tablespoon of oil in a large pan or wok over high heat. Add the pork and stir-fry for 3–4 minutes, stirring frequently, until the meat turns light brown and is no longer raw inside. Transfer the meat to a plate.
- In the same pan, add the second tablespoon of oil. Add the garlic, ginger, and chili if using. Stir-fry for about 30–40 seconds, stirring constantly, until very fragrant but not burnt.
- Add the white parts of the Napa cabbage. Stir-fry over high heat for 2–3 minutes, stirring, until slightly softened but still crisp.
- Add the green cabbage leaves and the cooked meat back to the pan. Mix everything thoroughly.
- Stir the sauce in the bowl again (starch tends to settle at the bottom) and pour it into the pan. Stir-fry for 1–2 minutes, stirring, until the sauce thickens and coats the meat and vegetables evenly.
- Season with pepper and, if needed, a little extra soy sauce. Serve immediately, preferably with hot rice.
Storage
Przechowuj w lodówce w szczelnym pojemniku. Podgrzewaj na patelni z odrobiną wody. Możesz też zamrozić do 2 miesięcy, ale kapusta po rozmrożeniu będzie bardziej miękka.
