This pickled cabbage stir-fry with pork is an excellent way to transform our three-ingredient overnight pickled cabbage into a delightful dish! The tangy cabbage pairs beautifully with a chunk of pork shoulder, resulting in a rich yet predominantly vegetable meal.
Homemade Pickled Cabbage
If you haven’t yet explored our homemade pickled cabbage recipe, now is the perfect time! You’ll discover that it can be prepared in just one day (it requires an overnight sit) and consists of only three ingredients: green cabbage, ginger, and vinegar, along with some boiling water.
Making it is incredibly straightforward, taking only five minutes of prep time. This pickled cabbage is intended not for standalone enjoyment but rather as a cooking ingredient in recipes like this one.
Cabbage is available year-round and is budget-friendly, allowing you to whip up this dish whenever you desire!
The Flavors of Chinese Home Cooking
This dish is not something you’ll find in restaurants; it embodies the essence of simple Chinese home cooking. Just thinly slice the cabbage, marinate a small piece of pork shoulder cut into strips, and stir-fry everything with garlic, chilies, scallions, and seasonings from your pantry.
A touch of sugar balances the sourness of the cabbage, while the pork contributes richness. You won’t need any exotic ingredients, so if you’ve cooked with us before, you likely have most of the essentials already on hand.
Feel free to substitute other proteins like chicken or beef. Just follow our tips on how to velvet chicken or beef for that perfect texture. Properly velveting the meat is crucial for any stir-fry dish, as it significantly enhances the overall enjoyment of the meal.
If you enjoy tangy flavors, this recipe is perfect for you!
Recipe Instructions
In a medium bowl, combine the pork, water, cornstarch, Shaoxing wine, light soy sauce, dark soy sauce, and white pepper. Mix thoroughly until the pork absorbs all the liquid, and let it marinate for at least 15 minutes (or up to overnight).
Rinse your pickled cabbage and squeeze out as much water as possible. Then, slice it into ½-inch (1 cm) thick strips.
Preheat your wok until it begins to smoke, then add 1 tablespoon of oil. Sear the pork for a few minutes until lightly browned around the edges, then remove it from the wok, leaving the oil behind.
Add the remaining tablespoon of oil to the wok and cook the pickled cabbage for a few minutes to evaporate any excess liquid, allowing it to absorb the flavors from the other ingredients.
Now, return the pork to the wok along with the garlic, chilies, light soy sauce, sugar, sesame oil, and white pepper.
Stir-fry for one minute. If the dish appears too dry, add a couple of tablespoons of water to help the flavors meld together. Stir in the scallions and serve!
