Ingredients1 h 20 m servings 118
- Mix soy sauce, sesame oil, ginger, and garlic in a bowl until marinade is smooth; pour into a resealable plastic bag. Add pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 1 hour to overnight.
- Heat vegetable oil in a wok or large skillet over medium heat. Add cabbage and carrot; cook and stir for 1 to 2 minutes. Push cabbage mixture aside and add pork with marinade to middle of the skillet. Cook and stir until pork is cooked through, 3 to 4 minutes. Draw cabbage into the center of the skillet; cook and stir for 1 to 2 minutes. Season with salt and pepper.
- Cook's Note:
- You can marinate the pork for 1 hour, or overnight.
Per Serving: 118 calories; 8.1 2 9.5 24 351 Full nutrition
ReviewsRead all reviews 6
Excellent and succulent pork dish. I also added tree ear (a Chinese mushroom/fungus) to the cabbage/carrot mix. It was a big hit with my Chinese wife who doesn't see me cook a lot of native dish...
Really good and easy recipe. I added some hoisin sauce for extra flavor. Next maybe will add some mushrooms or bean sprouts.
Made as written and this was good. I would have liked the flavor of the marinade to come out a little more so next time I will double the ingredients in the marinade. Good recipe!
I didn't make any changes and would make this often. A delicious eggplant alternative!
The pork comes out so tender! Very nice flavor. See my note about adding pancakes for authenticity.