Chinese Pork, Cabbage, and Carrot Stir-Fry Recipe at Home

This Chinese-style pork, cabbage, and carrot stir-fry is a home-style dish of quickly cooked pork and crisp-tender vegetables in a savory ginger-soy sauce. Versions vary from cook to cook, but this one keeps the flavors familiar and serves the stir-fry over rice or noodles for a satisfying weeknight meal.

Ingredients

1 lb (450 g) pork tenderloin, trimmed and cut across the grain into thin strips
5 cups (350 g) thinly sliced green cabbage, about half a small head
1½ cups (165 g) carrot, peeled and cut into thin matchsticks or julienned
½ medium yellow onion (75 g), thinly sliced
2 tablespoons (30 ml) neutral cooking oil, such as canola or peanut oil, divided
2 medium garlic cloves (6 g), finely chopped
1 tablespoon (6 g) finely grated fresh ginger
3 tablespoons (45 ml) regular soy sauce
1 tablespoon (15 ml) oyster sauce
1 tablespoon (15 ml) Shaoxing wine
2 tablespoons (30 ml) water
1 teaspoon (3 g) cornstarch
1 teaspoon (4 g) granulated sugar
¼ teaspoon (0.5 g) ground white pepper
1 teaspoon (5 ml) toasted sesame oil
2 scallions (30 g), thinly sliced, for finishing

Instructions

Prepare the pork and vegetables. Pat the pork dry, then slice it into strips about ¼ inch (6 mm) thick. Cutting across the grain makes the cooked pieces easier to chew. Slice the cabbage into bite-sized ribbons, cut the carrot into thin matchsticks, and slice the onion. Keep the cabbage, carrot, and onion together, but set the garlic and ginger aside so they can go into the pan later without burning. Use a separate board and knife for raw pork, or wash them thoroughly before preparing the vegetables.
Mix the sauce. In a small bowl, whisk together the soy sauce, oyster sauce, Shaoxing wine, water, cornstarch, sugar, and white pepper until the cornstarch is dissolved. The sauce will look thin at this stage; it thickens when it reaches the hot pan. Set it beside the stove, because stir-frying moves quickly once the ingredients are cooking. If the sauce settles while you work, give it another stir immediately before pouring it in.
Sear the pork in batches. Heat a large wok or 12-inch (30 cm) skillet over medium-high to high heat until hot. Add 1 tablespoon (15 ml) of the oil and swirl to coat the surface. Add the pork in a single layer, working in two batches if needed so the strips sear rather than steam. Cook, turning the pieces, until browned and nearly cooked through, about 2–3 minutes per batch depending on thickness. Transfer the pork to a clean plate. Check the thickest pieces with a food thermometer: USDA FSIS sets the safe minimum for whole cuts of pork at 145°F (63°C), followed by a 3-minute rest. If any pieces have not reached that temperature, return them to the pan and continue cooking, then rest the pork for 3 minutes.
Stir-fry the vegetables. Add the remaining 1 tablespoon (15 ml) oil to the hot pan. Add the onion and carrot and stir-fry for about 2 minutes, stirring often. Add the cabbage and continue cooking for 2–3 minutes, tossing frequently, until it begins to soften but still has some bite. If the pan is small, cook the vegetables in batches; overcrowding traps steam and can leave them limp. Add the garlic and ginger and stir for about 30 seconds, just until fragrant.
Bring everything together. Stir the sauce once more and pour it into the pan. Toss the vegetables for 30–60 seconds, until the sauce bubbles and lightly coats them. Return the rested pork and any juices on the plate to the pan. Toss for another minute, just long enough to heat the pork through and distribute the sauce. Turn off the heat, drizzle in the sesame oil, and scatter over the scallions. Serve promptly while the cabbage is still pleasantly crisp.

Tips

Slice evenly and across the grain. Thin, similar-sized pork strips cook at roughly the same rate, while cutting across the visible muscle fibers helps keep each bite tender. If the tenderloin feels soft and difficult to slice, chill it in the freezer for 10–15 minutes first; do not let it freeze solid.
Get the pan hot, but do not overload it. A crowded pan releases moisture faster than it can evaporate, so the pork and vegetables simmer instead of browning. Cook the pork in batches and use a wide skillet if you do not have a wok. Let the pan heat back up briefly between batches.
Adjust saltiness with care. Soy and oyster sauces both bring salt, so taste the finished stir-fry before adding any extra. If the sauce tastes too strong, toss in a tablespoon (15 ml) of water at a time. Reduced-sodium soy sauce can be used, though the sauce will taste a little less robust.
Keep the cabbage lively. Cabbage continues to soften from the pan’s residual heat. Stop cooking when it is just tender with a little crunch, rather than waiting for it to become fully limp. Have the sauce mixed and the vegetables sliced before you turn on the stove.

Serving Suggestions

Serve the stir-fry hot over steamed jasmine rice, long-grain white rice, or brown rice. About 3 cups (570 g) cooked rice is enough for four portions, with extra rice available for anyone who wants a larger serving. For noodles, use about 12 oz (340 g) fresh wheat noodles or 8 oz (225 g) dried noodles, cooked according to their package directions and drained before serving. You can put the noodles in bowls and spoon the pork and vegetables on top, or toss them with the finished stir-fry in the pan if there is room.

A simple side of sliced cucumber, lightly dressed greens, or steamed broccoli gives the meal a fresh contrast without competing with the ginger and soy. Set out chili crisp, chili oil, or sliced fresh chile for people who want heat, and offer extra scallions for a brighter finish. If serving family-style, place the rice and stir-fry in separate warm dishes so the cabbage does not keep cooking in the hot pan.

Variations

Use another cut of pork: Boneless pork loin works in place of tenderloin; trim away excess fat and slice it thinly across the grain. Pork shoulder can also be used, but it is fattier and benefits from especially thin slices. Avoid swapping in ground pork without adjusting the safety check: ground pork must reach 160°F (71°C), the USDA FSIS safe minimum for ground meat.

Make the sauce without Shaoxing wine: Shaoxing wine adds a rounded, lightly aromatic note common in Chinese cooking. Dry sherry is a practical substitute with a similar effect. If you do not use alcohol, leave it out and add another tablespoon (15 ml) of water; the finished sauce will be a little less complex but still savory.

Change the vegetables: Thinly sliced bell pepper, celery, snow peas, or mushrooms can replace some of the cabbage or carrot. Keep the total amount of vegetables close to the recipe quantity so the sauce can coat everything. Add firm vegetables such as celery with the carrot, and quick-cooking snow peas near the end so they stay crisp.

Make it gluten-free: Choose tamari labeled gluten-free instead of regular soy sauce, and check that the oyster sauce and Shaoxing wine are also suitable for your needs. The flavor may be slightly different depending on the brands and products available. For a vegetarian version, use mushrooms or pressed tofu instead of pork and replace the oyster sauce with a vegetarian mushroom-based stir-fry sauce; cook tofu separately so it browns before combining it with the vegetables.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, in a shallow, covered container. They keep for 3–4 days in the refrigerator. The cabbage softens as it sits, so the leftovers will not have quite the same crisp texture as a freshly cooked batch, but the flavor remains suitable for a quick lunch or dinner. Store rice separately when possible so it is easier to cool and reheat evenly.

Reheat only the portion you plan to eat in a skillet over medium heat with a splash of water, stirring until steaming hot throughout. You can also microwave it in a covered, microwave-safe dish, stirring halfway through. Use a food thermometer to confirm leftovers reach 165°F (74°C), the USDA FSIS reheating temperature. Freeze portions in airtight freezer-safe containers for up to 2 months for best quality; thaw overnight in the refrigerator and reheat to 165°F (74°C). Do not leave cooked pork at room temperature for more than 2 hours.

Frequently Asked Questions

Can I prepare the ingredients ahead of time?
Yes. Slice the pork and vegetables and mix the sauce up to a day ahead, storing them separately in covered containers in the refrigerator. Keep raw pork on the lowest shelf to prevent drips from reaching ready-to-eat food. For the best texture, cook the stir-fry shortly before serving rather than assembling it ahead.

Can I use purple cabbage instead of green cabbage?
Yes. Purple cabbage works, though it is often a little firmer and may need an extra minute or two in the pan. It can tint the sauce and other ingredients, so expect a different appearance. Slice it thinly and begin checking for tenderness after a few minutes rather than cooking it until completely soft.

What can I use instead of oyster sauce?
Use a vegetarian mushroom stir-fry sauce for a similar savory quality, or add an extra tablespoon (15 ml) of soy sauce with a small pinch of sugar. The soy-only option will be saltier and less rounded, so taste before adding more. If using mushroom sauce, check its label for saltiness and adjust the soy sauce if needed.

Why did my stir-fry turn watery?
The pan may have been overcrowded, the vegetables may have been wet after washing, or the heat may have been too low. Dry the vegetables well, use a wide hot pan, and cook in batches if necessary. If liquid collects, let it bubble briefly before adding the sauce, but avoid cooking the cabbage for so long that it loses all its texture.

How do I know when the pork is done?
Check a thick piece with a food thermometer rather than judging by color alone. Whole-cut pork is safe at 145°F (63°C) with a 3-minute rest, as stated in the cooking steps; thinner strips can cook quickly, so begin checking early. If using ground pork instead, cook it to 160°F (71°C).

Can I make this stir-fry spicy?
Yes. Add ½ teaspoon (2.5 ml) chili oil to the sauce for moderate heat, or serve chili crisp at the table so each person can choose their own amount. Dried chile flakes can go in with the garlic and ginger, but they can scorch quickly, so stir them briefly and add the sauce promptly.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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