Japanese · Dinner
Ginger Pork Stir Fry
Thin-sliced pork loin seared in a hot wok with fresh ginger and garlic in a soy-mirin sauce, joined by cabbage and onion for a fast weeknight stir-fry. Finished with scallion and sesame oil, served over steamed rice for a savory, slightly sweet plate.
$4
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
578Calories
42.5gProtein
18.2gFat
57.3gCarbs
13.1gSugar
2.8gFiber
1218mgSodium
99mgChol
4.1gSat Fat
852mgPotassium
78mgCalcium
2.7mgIron
0.7mcgVitamin B12
23mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Slice pork loin thinly against the grain, pat dry with paper towel, and set aside on a cutting board.
2
Heat
Warm vegetable oil in a wok over high heat until shimmering, add pork in a single layer, sear 2 minutes per side until edges brown.
3
Sauté
Push pork to one side, add onion and cabbage, stir-fry 2 minutes over high heat until cabbage wilts and softens.
4
Finish
Add ginger, garlic, soy sauce, mirin and sugar to the wok, toss 1 minute until sauce thickens and coats everything, remove from heat, drizzle sesame oil, scatter scallion over top, and spoon onto rice to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g pork loin chop
- 2 tbsp2 tbsp fresh ginger
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp sugar
- 180g180g cabbage
- 11 onion
- 22 scallion
- 2 tsp2 tsp sesame oil
- 2 tbsp2 tbsp vegetable oil
- 280g280g steamed white rice, to serve
