Napa Cabbage & Pork Stir-Fry with Peanuts

Napa Cabbage & Pork Stir-Fry with Peanuts

1 Review
From the EatingWell Kitchen

This quick and healthy pork stir-fry recipe is a great combination of textures and flavors. The only thing you need to leave time for is chilling the pork before slicing it. Serve with brown rice.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 pound pork tenderloin, trimmed
  • ¼ cup reduced-sodium soy sauce
  • ¼ cup rice vinegar
  • ¼ cup Chinese rice wine or dry sherry
  • 2 tablespoons chopped fresh ginger, divided
  • 1 clove garlic, finely chopped
  • ½ teaspoon Chinese five-spice powder (see Tip)
  • Pinch of sugar
  • 3 teaspoons cornstarch, divided
  • 3 tablespoons canola or peanut oil, divided
  • 6 cups sliced napa cabbage ( ½-inch crosswise strips)
  • ½ cup unsalted peanuts
  • ½ cup chopped fresh scallions for garnish


  • Active

  • Ready In

  1. To make the pork easier to slice thinly, place it, unwrapped, on a plate in the freezer until firm and almost frozen, 30 to 45 minutes.
  2. Meanwhile, combine soy sauce, vinegar, rice wine (or sherry), 1 tablespoon ginger, garlic, five-spice powder, sugar and 1 teaspoon cornstarch in a bowl and place it near the stove.
  3. Using a large, sharp knife, thinly slice the pork crosswise on the diagonal and spread out in a single layer on your cutting board. Sprinkle with 1 teaspoon cornstarch, turn the slices over and sprinkle with the remaining 1 teaspoon cornstarch.
  4. Heat 2 tablespoons oil in a wok or a large heavy skillet, such as cast iron, over high heat until shimmering. Add the pork in a single layer; cook without stirring until it starts to brown, 1 to 2 minutes. Then cook, stirring, until just cooked through, 2 to 3 minutes. Remove to a clean plate.
  5. Add the remaining 1 tablespoon oil to the pan and heat until shimmering. Add the remaining 1 tablespoon ginger, cabbage and peanuts and cook without stirring for 30 seconds. Then cook, stirring, for about 1 minute. Stir the sauce and add to the pan along with the pork. Bring to a boil and cook, stirring, until the sauce is thickened, 1 to 2 minutes. Serve sprinkled with scallions.
  • Chinese five-spice powder is available in well-stocked supermarkets and Asian markets. All blends contain cinnamon, fennel seed, cloves and star anise; some versions are made with white pepper, some with Szechuan pepper.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 384 calories; 22 g fat(3 g sat); 4 g fiber; 12 g carbohydrates; 31 g protein; 85 mcg folate; 74 mg cholesterol; 1 g sugars; 0 g added sugars; 1,205 IU vitamin A; 20 mg vitamin C; 69 mg calcium; 2 mg iron; 608 mg sodium; 902 mg potassium
  • Nutrition Bonus: Vitamin C (33% daily value), Vitamin A (24% dv), Folate (21% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 vegetable, 3½ lean meat, 4 fat

Reviews 1

June 06, 2014
profile image
By: EatingWell User
Icky flavors We had most of the ingredients for this except rice wine--substituted a little sauv blanc. Stir fried pretty much as directed. Blech. The five spice powder overwhelmed, too salty etc. Bad combination. Pros: I can't think of any. Cons: weird combination of flavors
More Reviews