Pork and Cabbage Peanut Stir-Fry
with rice vermicelli
Smarts: If making Thursday's summer rolls, be sure to make a double batch of noodles tonight. The cooked noodles can be stored in a container of water in the fridge (drain before using).
Ingredients
- Coconut milk - 1/2 cup
- Stock, any type - 1/3 cup
- Cornstarch - 1 Tbsp
- Soy sauce, low-sodium - 3 Tbsp
- Peanut butter, creamy - 1 Tbsp
- Brown sugar - 1 tsp
- Chili-garlic sauce - 1 tsp
- Peanuts - 1/4 cup, chopped
- Carrots - 8 oz, sliced at a bias
- Cabbage, napa or savoy - 1 lb, chopped
- Green onions - 2 stalks, chopped, green and white parts separate
- Pork chops, boneless - 1 lb, cut into strips (sub pork tenderloin)
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Hot sauce (opt) - for serving
- Noodles, rice vermicelli - 6 oz (thin rice noodles; sub soba noodles)
Nutrition Facts
Prep
- Make stir-fry sauce - Whisk together coconut milk, stock, cornstarch, soy sauce, peanut butter, brown sugar, and chili-garlic sauce. (Can be done up to 5 days ahead)
- Peanuts / Carrots / Cabbage - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Green onions - Chop green onions, keeping green and white parts separate. (Can be done up to 2 days ahead)
- Pork - Slice pork into thin strips. Tenderize with a fork and season lightly with some salt. (Can be done 1 day ahead)
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Make
- Cook noodles according to package directions. (Note: Many varieties of rice noodles need just to be soaked in hot water until tender. If making Thursday’s meal, prepare noodles for that night at the same time.)
- Heat a wok or skillet over medium-high heat. Add first part of oil and then pork to heated oil. Saute until pork is cooked through, 3 to 4 minutes. Set aside.
- Return wok to heat and add second part of cooking oil. Add carrots and white parts of green onions and saute until carrots are tender, ~5 minutes. Add a splash of water if the pan starts to look dry.
- Add cabbage and saute until cabbage is tender but still has a bit of crunch, 1 to 3 minutes more.
- Move cabbage to the side of the pan, forming a donut in the middle. Pour stir-fry sauce into the donut and bring to a simmer. Simmer for 2 minutes until sauce thickens.
- Add pork back to pan and toss everything to coat in sauce.
- Serve pork and vegetables over noodles (reserve half if doubled). Top with peanuts and green parts of green onions. Add some hot sauce if you’d like. Enjoy!
Nutrition Facts
Reviews
Ratings
Most Helpful
I read others’ reviews and incorporated some suggested changes, which produced a delicious meal. To the sauce: added lime juice, rice vinegar, fresh grated ginger and doubled the peanut butter, coconut milk and soy sauce. Skipped the corn starch. Used siracha instead of chili garlic sauce. Coated pork chops in salt & pepper, then marinated them in a soy/ginger/garlic marinade that I had left over from a previous CookSmarts recipe. Seared and cooked the chops separately and then sliced them and served on top of the noodle-stir-fry. To the stir-fry added: garlic, thinly sliced red onion, red bell pepper. Garnished with cilantro, in addition to the green onions & peanuts. With these modifications it was very tasty and was very grateful that I read the reviews before making this dish.
1 Helpful32 reviews
I read others’ reviews and incorporated some suggested changes, which produced a delicious meal. To the sauce: added lime juice, rice vinegar, fresh grated ginger and doubled the peanut butter, coconut milk and soy sauce. Skipped the corn starch. Used siracha instead of chili garlic sauce. Coated pork chops in salt & pepper, then marinated them in a soy/ginger/garlic marinade that I had left over from a previous CookSmarts recipe. Seared and cooked the chops separately and then sliced them and served on top of the noodle-stir-fry. To the stir-fry added: garlic, thinly sliced red onion, red bell pepper. Garnished with cilantro, in addition to the green onions & peanuts. With these modifications it was very tasty and was very grateful that I read the reviews before making this dish.
1 Helpful