Pork & Cabbage Stir-Fry

Name: Pork & Cabbage Stir-Fry
Yield: 6 servings
Ingredients: 800 g Pork loin; 10 ml Cooking oil, neutral; Black pepper; 700 g Cabbage; 200 g Carrot; 150 g Onion; 3 Garlic; 15 g Ginger; 15 ml Cooking oil; 60 ml Soy sauce; 150 ml Water; 20 g Honey; 15 ml Rice vinegar; 10 g Cornstarch; Spring onion (optional)

Pork and cabbage stir-fried with carrots, ginger and garlic in a soy and rice-vinegar sauce.

Serves 6

Ingredients

Pork

800 gPork loin
10 mlCooking oil, neutral
Black pepper

Vegetables

700 gCabbage
200 gCarrot
150 gOnion
3Garlic
15 gGinger
15 mlCooking oil
Spring onion (optional)

Sauce

60 mlSoy sauce
150 mlWater
20 gHoney
15 mlRice vinegar
10 gCornstarch

Equipment

Frying pan

Method

Slice the pork loin, shred the cabbage, slice the carrots and onion, crush the garlic and chop the ginger. Sear the pork in the neutral pork-group oil with pepper, then remove it from the pan.
Cook the onion and carrots in the vegetable-group oil, then add the cabbage, garlic and ginger. Cook until the vegetables are tender.
Mix the soy sauce, water, honey, rice vinegar and cornstarch. Add the sauce to the vegetables, return the pork and stir-fry until the pork is cooked through and the sauce thickens. Add optional spring onion if using.

Recipe note: Cooking times and results may vary depending on ingredients, equipment and preparation. Always follow appropriate food-safety practices.