Pork and Cabbage Peanut Stir-Fry
with rice vermicelli
A creamy rich peanut sauce finishes this quick weeknight stir-fry that we last featured in 2018. We often serve stir-fry over rice, but this version is served over thin rice noodles for something a little different.
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
Seriously- YUM. Loved this sauce!! And super easy to throw together!! Could easily use chicken or tofu to mix it up too! Loved this!! Update- we made this again 😂 loved it!! Used chicken this time and added bell peppers! Used Greek yogurt in the sauce instead of coconut milk since that’s what we have and it actually turned out pretty good! Love this recipe!!
1 Helpful26 reviews
Good and easy but not amazing, needed a little more kick - extra pb or more hot sauce, maybe. Bell peppers might have been a nice add.
0 HelpfulGood but felt like a LOT of cabbage. Left pork out of half for a vegetarian friend and still got good reviews.
0 HelpfulI was surprised we liked this since peanut sauce can be too much for us sometimes. I only used half the peanut butter, so that helped. Otherwise it was great!
0 HelpfulSeriously- YUM. Loved this sauce!! And super easy to throw together!! Could easily use chicken or tofu to mix it up too! Loved this!! Update- we made this again 😂 loved it!! Used chicken this time and added bell peppers! Used Greek yogurt in the sauce instead of coconut milk since that’s what we have and it actually turned out pretty good! Love this recipe!!
1 Helpful