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Oriental Pork Cabbage Stir-Fry

Rated as 4.35 out of 5 Stars

"Pork paired with crisp cabbage and carrots makes a stirring combination in this tasty main dish from Jane Goldsmith. 'It's a quick-fix dish when unexpected company arrives,' she writes from Bloomfield, Indiana. 'I got the recipe from a friend when I was in college."
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20 m servings
Original recipe yields 4 servings


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  1. In a large nonstick skillet or wok, stir-fry cabbage in 1 teaspoon hot oil for 1-2 minutes. Add carrots; stir-fry 3-4 minutes longer or until carrots are crisp-tender. Remove and keep warm.
  2. Stir-fry the pork in remaining oil for 2 minutes. Add ginger and stir-fry for 2 minutes or until pork is lightly browned. Stir in 3/4 cup broth and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until meat juices run clear.
  3. Combine cornstarch and remaining broth until smooth. Gradually stir into pan. Return cabbage and carrots to skillet. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve over rice if desired.


  • Nutritional Analysis: One serving (2 stir-fry, calculated without rice) equals 252 calories, 8 g fat (2 g saturated fat), 63 mg cholesterol, 855 mg sodium, 19 g carbohydrate, 5 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable.


Read all reviews 19
  1. 26 Ratings

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Most helpful positive review

Very easy, very good! Used pork loin, sliced very thin instead of tenderloin. My husband said "Give it a 5, we will make this again."

Most helpful critical review

Needs something. Filling but bland. Will add some garlic next time.

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Least positive

Very easy, very good! Used pork loin, sliced very thin instead of tenderloin. My husband said "Give it a 5, we will make this again."

Very Good and easy. I added some red pepper flakes for a little kick

I followed the directions excluding the ginger and added minced garlic. It turned out great. I will be making this again. It's quick, fairly easy and taste great...

Made just as it states in the recipe. It has a gentle flavour so next time I'll add a splash of oyster sauce to jazz it up a bit.

I added garlic and green onions (had some to use up) and my pork was already cooked (had to use up some pork roast) so I didn't cook it for as long as the recipe called for but everything else w...

I thought this was excellent and very homey. I added a pinch of red pepper flakes, a dash of white pepper and also a chopped green onion and 3 minced garlic cloves. I even used olive oil becau...

I enjoyed this. I lessened the amount of ginger,and would say that you don't have to add it, but you will get a milder flavor, and I agree with the hint of adding some sherry. I also sautee...

This was very good...I added some sherry to the pork when I was wokking it...sherry is a MUST in chinese food, in my opinion.