Pork with Cabbage

A weeknight Chinese stir-fry that turns two ingredients (well, three counting the soy) into dinner in less than 20 minutes. The cabbage cooks down to silky, sweet ribbons while the pork browns hard and contributes savory richness, with soy sauce tying everything together.

The wok needs to be screaming hot. Heat the oil until it shimmers and just starts to smoke before the pork hits the surface. That high heat is what gives the dish its signature wok hei, the slightly smoky, charred flavor that defines Chinese stir-fries.

Shred everything thinly. Thin pork and cabbage cook fast and evenly, where chunky pieces give you raw centers and overcooked edges in the same pan. A sharp knife or a mandoline makes quick work of the cabbage.

The water at the end is doing two jobs. It deglazes the wok (loosening the browned pork bits stuck to the bottom) and steams the cabbage to tenderness without leaving raw crunch.

Serve over steamed rice for a complete meal, or wrap in lettuce leaves for a low-carb take.

Pro Tips

• Pat the pork bone dry before it hits the wok. Wet meat steams instead of searing and you lose all the fond.
• Save the cabbage core. Slice it thin and cook it first, since it takes longer than the leaves.
• Stir constantly during the open-pan phase, then back off once you cover. Steaming is the right move once the lid goes on.
• Use tamari instead of soy sauce to keep this naturally gluten-free.

Variations

• Add 2 cloves of minced garlic and a teaspoon of grated ginger at the start for an aromatic base.
• Stir in 1 teaspoon of toasted sesame oil and a pinch of red pepper flakes at the end for heat and nutty depth.
• Use napa cabbage instead of regular green cabbage for a more tender, mild result.