Chinese Pork and Napa Cabbage Stir-Fry in 20 Minutes

Chinese Pork and Napa Cabbage Stir-Fry is a recipe that’s dear to my heart. It’s a classic dish often found in homes and modest eateries across China. What makes this stir-fry special is its simplicity combined with a blend of rich flavors.

Wok pan cooking is a method I rely on for its ability to cook ingredients quickly while preserving their nutrients a healthier option, indeed. I’m very happy to share this straightforward recipe with you, as it brings together tender pork and crunchy napa cabbage perfectly.

Ingredients Needed

Here’s what you’ll need to make Chinese Pork and Napa Cabbage Stir-Fry:

• 1 lb pork tenderloin, thinly sliced
• 1 head napa cabbage, chopped
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon oyster sauce
• 1 teaspoon cornstarch
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, minced
• 2 scallions, finely chopped
• 1 teaspoon sesame oil
• Salt and black pepper to taste

Substitutions and Variations:

• For a low-sodium version, choose low-sodium soy sauce.
• Chicken or beef can replace pork if desired.
• For extra heat, add some sliced red chilies.

Preparation Steps

Prepping the Ingredients

1. Marinating the Pork: In a bowl, mix the sliced pork with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and a pinch of black pepper. Let it marinate for 15-20 minutes.
2. Chopping the Vegetables: While the pork is marinating, chop the napa cabbage into bite-sized pieces. Mince the garlic and ginger, and chop the scallions.

Prepping the Wok

1. Warming Up the Wok: Heat your wok over medium-high heat. A properly heated wok ensures that ingredients cook quickly and evenly.
2. Adding Oil: Once the wok is hot, add the vegetable oil. Swirl it around to coat the entire surface.

Cooking Instructions

1. Stir-Frying the Pork: Add the marinated pork to the hot wok. Stir-fry for 2-3 minutes until the pork is browned and cooked through. Transfer the pork to a plate and set aside.
2. Cooking the Aromatics: In the same wok, add a bit more oil if needed. Add minced garlic and ginger. Stir-fry for about 30 seconds until fragrant.
3. Stir-Frying the Cabbage: Add the chopped napa cabbage to the wok. Stir-fry for 3-4 minutes until it begins to soften.
4. Combining the Ingredients: Return the cooked pork to the wok with the cabbage. Add the remaining soy sauce, hoisin sauce, and oyster sauce. Stir everything together for another 2 minutes to combine the flavors.
5. Finishing Touches: Add the chopped scallions and a drizzle of sesame oil. Stir for another minute and then remove the wok from heat.

Essential Note: Cooking times may vary based on your stove and wok. Always keep an eye on the texture of your ingredients to ensure they are cooked to your preference.

See more: Simple Shrimp and Egg Stir-Fry

Tips and Tricks for Perfect Chinese Pork and Napa Cabbage Stir-Fry

Here are some guidelines to help you get perfect results every time:

• Cut Evenly: Ensure that the pork slices and napa cabbage pieces are of even size for uniform cooking.
• Hot Wok, Cold Oil: This method prevents the ingredients from sticking.
• Don’t Overcrowd: Avoid adding too many ingredients at once. It lowers the wok’s temperature and results in steaming rather than stir-frying.
• Use Fresh Ingredients: Fresh garlic and ginger lend better flavor than dried or powdered versions.
• Control the Heat: Adjust the heat as needed to prevent burning the aromatics.

Common Mistakes to Avoid:

• Skipping the Marinade: This step adds flavor and helps tenderize the pork.
• Overcooking the Pork: It can become tough. Cook it just until it’s no longer pink.
• Neglecting the Wok’s Temperature: Ensure the wok is hot enough to properly stir-fry.

Chinese Pork and Napa Cabbage Stir-Fry Serving Suggestions

Chinese Pork and Napa Cabbage Stir-Fry is versatile and pairs well with:

• Steamed Rice: Ideal for soaking up the flavors.
• Noodles: Serve over stir-fried or boiled noodles.
• Side Sauces: A side of soy sauce or chili paste enhances the flavors.

Storing and Reheating Leftovers

1. Store any leftovers in an airtight container in the refrigerator for up to three days.
2. Reheat in a wok or skillet over medium heat until warmed through. Avoid microwaving as it can make the pork tough.

The Bottom Line

Making Chinese Pork and Napa Cabbage Stir-Fry is straightforward and rewarding. The combination of tender pork and crunchy cabbage, all infused with delicious sauces, is hard to resist.

I would like you to give it a try. Cooking with a wok is efficient, healthy, and fun. Share your experiences and any variations you tried I’m always interested in new takes on classic recipes!

For more delicious wok pan recipes, stay connected with Kit Yum.

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