Napa Cabbage & Pork Stir-Fry with Peanuts

March/April 2014

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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.

Napa Cabbage & Pork Stir-Fry with Peanuts

Makes: 4 servings

Serving Size: about 1 cup

Active Time:

Total Time:


  • 1 pound pork tenderloin, trimmed
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup Chinese rice wine or dry sherry
  • 2 tablespoons chopped fresh ginger, divided
  • 1 clove garlic, finely chopped
  • 1/2 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 (1/2-inch crosswise strips)
  • 1/2 cup unsalted peanuts
  • 1/2 cup chopped fresh scallions for garnish


  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.

Tips & Notes

  • 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.


Per serving: 383 calories; 22 g fat (3 g sat, 12 g mono); 74 mg cholesterol; 13 g carbohydrates; 0 g added sugars; 1 g total sugars; 31 g protein; 4 g fiber; 608 mg sodium; 906 mg potassium.

Nutrition Bonus: Vitamin C (34% daily value), Potassium (26% dv), Folate & Vitamin A (24% dv), Magnesium & Zinc (21% dv)

Carbohydrate Servings: 1

Exchanges: 1 vegetable, 3 1/2 lean meat, 4 fat

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Recipe Categories

Type of Dish
Main dish, meat
Ease of Preparation
Total Time
More than 1 hour
Main Ingredient
Preparation/ Technique

March/April 2014
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