Stir Fry Pork With Cabbage And Other Super Vegetables

Healthycooking's picture

Jan. 10, 2011


Boneless pork chops 1 1/2 Pound (4 In Number)
Broccoli florets 2 Cup (32 tbs) , blanched for 3 minutes
Celery stalks 2 , thinly sliced
Onion 1 Large , thinly sliced
Sweet red peppers 2 , seeded and cut into triangle
Bok choy head 1 , thinly sliced to make 4 cups
Fresh bean sprouts 2 Cup (32 tbs) , rinsed
Vegetable oil 3 Tablespoon
Garlic 1 Clove (5 gm) , minced
Fresh ginger slice 1 , minced
Beef broth/Prepared bouillon 1 Cup (16 tbs)
Soy sauce 1/4 Cup (4 tbs)
Brown sugar 1/4 Cup (4 tbs)
Sesame oil 1 Teaspoon
Oyster sauce 2 Teaspoon
Hot pepper sauce 1/4 Teaspoon (Or More)
Cornstarch 1 1/2 Tablespoon
Cold water 1/4 Cup (4 tbs)


Remove all fat from the pork and cut it into thin slices.

Have the vegetables ready in separate piles on a platter.

Prepare the sauce.

Heat 1 tablespoon of oil in a small saucepan.

Saute the garlic and ginger until sizzling.

Add the broth, soy sauce, brown sugar, sesame oil, oyster sauce, and hot red pepper sauce, if using.

Simmer 5 minutes.

Stir the cornstarch into cold water until there are no lumps.

Add it to the sauce, stirring constantly until thickened.

Simmer a few minutes longer.

Heat 1 tablespoon of oil in a 12-inch skillet or wok.

Over high heat, stir-fry the pork until it's just cooked through.

Remove and reserve the pork.

Add another tablespoon of oil to the skillet.

Over medium-high heat, stir-fry the celery and onion 1 minute.

Add the red pepper and broccoli; stir-fry 1 minute.

(Add more oil if needed.) Add the cabbage; stir-fry 1 minute.

Add the sprouts and cooked pork.

Stir in the sauce and heat through, stirring well to blend the flavors.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 2318Calories from Fat 919

 % Daily Value*

Total Fat 102 g156.9%

Saturated Fat 24 g120%

Trans Fat 0 g


Sodium 5718 mg238.25%

Total Carbohydrates 171 g57%

Dietary Fiber 21 g84%

Sugars 88 g

Protein 189 g378%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet