Pork and cabbage stir fry is one of those dishes that lots of Chinese people eat at home, even multiple times a week. But you might never see it in a restaurant! It is a special dish, as it includes two of the most common foods of all time in China – pork and cabbage – and not much else. By using a basic marinade, some aromatics, and good stir fry technique, you can turn the most everyday ingredients into a tasty and balanced dish.
Pork and cabbage stir fry ingredients
The best type of cabbage to use
The ideal cabbage to use in the pork and cabbage stir fry is Taiwanese flat cabbage (高丽菜 gāolícài in Chinese). This type of cabbage looks like the usual round green head of cabbage, but it’s flatter, or shorter in height. You can see what I mean in the cross-section photo below. Taiwanese flat cabbage is typically less dense and more tender than the common Western green cabbage. And it has a nice buttery and slightly sweet flavor that napa cabbage doesn’t have. This type of cabbage should be easy to find at a Chinese grocery store. Online Asian grocery services such as Weee also carry it. When selecting a head of flat cabbage, look for one that feels lighter in your hand. A less-dense head of flat cabbage will have more curly leaves inside, which will have a nicer texture and flavor once cooked.
Mise en place
When you’re ready to cook, your table should have:
Marinated pork Flat cabbage, cut bite-size Julienned ginger and sliced garlic (can be together in one bowl) Mixed sauce (light soy sauce, dark soy sauce, and sugar) Cornstarch slurry Peanut oil for stir frying
How to cook pork and cabbage stir fry
Cooking pork and cabbage stir fry is very simple;
Adjust the cabbage cooking time accordingly
Depending on the type of cabbage you use, you will need to adjust the cooking time. If using Taiwanese flat cabbage, you will need much less time since this cabbage is tender and can easily be overcooked. If using regular cabbage, especially a bigger head, the leaves can be very tough and take a longer time to cook. You might also need to turn the heat lower so the leaves won’t be overly charred. Because the cabbage will keep cooking after you add the sauce, make sure you keep it al dente before adding the sauce. When finished up, the cabbage leaves should be tender but still have a bit of crispness to them.
How to serve with pork and cabbage stir fry
Pork and cabbage is versatile in that you can serve it as a main or side. And because its savory flavor profile is pretty neutral, it goes with all kinds of other flavors. I like to enjoy it as a simple lunch or dinner over steamed rice, but here are some other possibilities:
As your main, together with Chinese eggplant, and tomato egg drop soup As a side, with braised meat as your main, and a cucumber salad As a main, with fried noodles or fried rice
Other easy home style recipes
Dried Tofu and Celery Stir Fry (西芹炒香干) Easy Chinese Steamed Chicken Spinach Egg Drop Soup Beef and Celery Stir Fry Seafood Tofu Stew Beef and Flat Bean Stir Fry
