I usually have some sort of cabbage in my refrigerator. You can do a lot with a head of cabbage, like make crunchy cole slaw, a soup, salad, or a stir-fry. This week I have decided to use the cabbage in a stir-fry.
I am using green cabbage today to make a pork-cabbage stir fry. My innovation is to use Indian red chili pepper powder instead of traditional white or black pepper. Red pepper gives this one a uniquely good flavor.
I also like to marinate the chicken in soy sauce, egg, and a fair amount cornstarch. This gives the chicken a nice fried coating while keeping the insides nice and juicy.
I have mentioned before on my blog that with stir-fry you want to get all the ingredients ready before you start the cooking process. Once you start the cooking it goes pretty fast. Maybe that’s the reason I like to make stir-fry often. It’s fast and fun cooking!
I like the combination of cabbage, red onion, and jalapeno used in this stir-fry. It is delicious to eat by itself or you can serve it with rice or noodles.
- 3 cups pork loin, or pork butt, cut into 1/4-inch wide 1 1/2-inch long pieces
- 1/4 cup soy sauce
- 1/4 cup cornstarch
- 1 egg, small
- 1 tsp. red chili powder
- 1/2 cup canola oil
- 1/2 or 1 jalapeno, seeded, julienne
- 1 cup red onion 1/4- inch wide julienne
- 1 tbsp. garlic minced
- 6 cups regular cabbage cut into 1/4-inch wide, 2 inch long slices
- 1 tbsp. soy sauce
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 cup green onion, thinly sliced
Mix all pork marinade ingredients well together in a large bowl. Make sure there are no cornstarch lumps and set aside to marinade for 30 minutes.
Heat oil in a large wok over medium-high heat. Add pork and spread well, leaving the pork to cook for a minute undisturbed. We want a slight crust on the pork. Once you see that pork has browned, stir the pork and break up the pieces if stuck together. Cook the pork for 6-8 minutes or until cooked. Remove the pork to a bowl or plate with a slotted spoon, leaving the oil in wok.
Turn the heat down to medium, then add garlic, cook the garlic until light brown.
Add cabbage, jalapeno, and onion to the wok. Turn up the heat to high. Cook for 3-5 minutes, stirring often. Then, add the pork and accumulated oil back to the wok. Stir well and cook for another minute or two until cabbage is cooked to your liking. Fold in the green onions and taste for seasoning.
Serve this over noodles or cooked jasmine rice!
Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!