Stir Fried Pork with Cabbage

Ingredients

• 1 lb (about 450 g) pork tenderloin or boneless pork chops, thinly sliced
• 1/2 medium head green cabbage, shredded (about 4–5 cups)
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated (optional)
• 2 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 tbsp oyster sauce (optional, for deeper savoriness)
• 1 tsp sesame oil (optional)
• 1/2 tsp black pepper
• 1/4 tsp chili flakes (optional)
• Salt, to taste
• 2 green onions, sliced, for serving
• Cooked rice, for serving

Instructions

1. Prep the pork: Pat dry and season lightly with salt and black pepper. Toss with 1 tbsp soy sauce and set aside while you prep the vegetables.
2. Hot pan: Heat 1 tbsp oil in a large skillet or wok over medium-high heat until shimmering.
3. Cook the pork: Add pork in a single layer (work in batches if needed). Stir-fry until browned and just cooked through, about 4–5 minutes. Transfer to a plate.
4. Cook the cabbage: Add remaining oil to the pan. Add onion and cook 2 minutes until softened. Stir in garlic and ginger (if using) for 30 seconds.
5. Add cabbage with a pinch of salt. Stir-fry until wilted but still a little crisp, about 4–6 minutes.
6. Combine: Return the pork to the pan. Add remaining soy sauce, oyster sauce (if using), sesame oil, and chili flakes. Toss everything together for 1–2 minutes until glossy and hot. Taste and adjust salt or soy.
7. Serve: Spoon over rice and finish with green onions.

Bree's Notes

This is my "there's cabbage in the fridge and dinner needs to happen" stir-fry. Slice the pork thin so it cooks fast and stays tender — partially freezing it for 15 minutes makes slicing easier. Don't overcrowd the pan or the pork will steam instead of brown. Leftovers reheat well for lunch the next day.