Oriental Pork Chinese Cabbage
Elevate your stir-fry game with this irresistible Oriental Pork Chinese Cabbage recipe—a delightful fusion of tender pork and crunchy Chinese cabbage, brought to life with savory soy sauce, rich oyster sauce, and aromatic sesame oil. This quick and easy dish comes together in just 30 minutes, making it perfect for busy weeknights or a flavorful homemade takeout alternative. Key ingredients like fresh garlic, ginger, and optional red chili add depth and a hint of spice, while the velvety sauce ensures every bite bursts with umami goodness. Serve this stir-fry over steamed rice or noodles for a wholesome, restaurant-quality meal that will have everyone reaching for seconds. Perfect for fans of Asian-inspired cuisine, this recipe balances texture, flavor, and simplicity in every mouthwatering bite!
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Recipe Information
Ingredients
- 300 grams pork tenderloin
- 500 grams Chinese cabbage
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch
- 4 tablespoons water
- 2 tablespoons vegetable oil
- 3 garlic cloves
- 1 inch piece ginger
- 1 red chili (optional)
- 2 green onions
- 0.25 teaspoon salt
- 0.25 teaspoon white pepper
Instructions
Slice the pork tenderloin into thin, bite-sized strips and place them in a bowl.
In a small bowl, mix 1 tablespoon soy sauce, cornstarch, and 2 tablespoons of water. Pour this marinade over the pork, mix well, and let it sit for 10 minutes.
While the pork marinates, wash and chop the Chinese cabbage into bite-sized pieces, separating the leafy parts from the thicker stems.
Mince the garlic, finely chop the ginger, and slice the red chili (if using). Chop the green onions, keeping the white and green parts separate.
In a small bowl, mix the remaining 2 tablespoons of soy sauce, oyster sauce, sesame oil, and 2 tablespoons of water. Set the sauce aside.
Heat the vegetable oil in a large wok or skillet over medium-high heat.
Add the marinated pork to the hot wok and stir-fry for 2-3 minutes, or until it is no longer pink. Remove the pork from the wok and set aside.
In the same wok, add the garlic, ginger, white parts of the green onions, and red chili (if using). Stir-fry for 30 seconds until fragrant.
Add the thicker stem pieces of the Chinese cabbage to the wok and stir-fry for 2 minutes, then add the leafy parts. Stir-fry for another 2 minutes until the cabbage is tender but still crisp.
Return the cooked pork to the wok and pour the prepared sauce over the mixture. Toss everything together to coat evenly.
Season with salt and white pepper, then stir-fry for another 1-2 minutes to combine and heat through.
Remove from heat, garnish with the green parts of the green onions, and serve immediately with steamed rice or noodles.
Nutrition Facts
Calories |
264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 1111 mg | 48% | |
| Total Carbohydrate | 8.8 g | 3% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.5 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 76 mg | 6% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 825 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
