Save on Pinterest

Pork ‘n’ Napa Cabbage

Total Time

Prep/Total Time: 30 min.


4 servings

“I’ve been making this one-dish pork dinner for more than 20 years,” writes Lisa Thomason from Ingleside, Illinois. “And it’s always been a favorite. It’s fast, flavorful and easy to double for guests.” TASTY TIP: Use fresh ginger and more red pepper to kick up the heat; add shredded carrots for extra color.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


  • 1-1/4 cups water, divided
  • 3 tablespoons reduced-sodium soy sauce
  • 3 tablespoons reduced-fat chunky peanut butter
  • 1 teaspoon ground ginger
  • 1/2 teaspoon browning sauce, optional
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons cornstarch
  • 1 pork tenderloin (1 pound), cut into 1-inch cubes
  • 5 teaspoons canola oil, divided
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 5 cups thinly sliced napa or Chinese cabbage
  • 1 cup thinly sliced carrots


  1. In a small bowl, combine 1 cup water, soy sauce, peanut butter, ginger, browning sauce if desired and red pepper flakes; set aside. In another bowl, combine cornstarch and remaining water until smooth; set aside.
  2. In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons oil until browned. Remove and keep warm. In the same pan, saute onion and garlic in remaining oil for 2 minutes. Add cabbage and carrots; stir-fry 3-4 minutes longer or until crisp-tender.
  3. Return pork to the pan. Stir in peanut butter mixture. Stir cornstarch mixture and gradually stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts

1 cup: 328 calories, 14g fat (3g saturated fat), 63mg cholesterol, 606mg sodium, 20g carbohydrate (7g sugars, 4g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 2 fat, 1/2 starch.

Recommended Video