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Pork ‘n’ Napa Cabbage

“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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 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


  • 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.
  • 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.
  • 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.
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