Hot-and-sour pork and cabbage


  • Prep Time10 mins
  • Total Time10 mins
  • Makes4 servings
*PLUS Cooking time: 10 minutes
Hot-and-sour pork and cabbage

Yvonne Duivenvoorden


  • 2-Jan small cabbage, or 4 small bok choy

  • 1 red onion

  • 2 carrots, julienned

  • 3 tbsp white or red vinegar

  • 1/3 cup soy sauce

  • 2 tbsp brown sugar

  • 1 tbsp cornstarch

  • 2 to 3 tsp hot chili-garlic sauce

  • vegetable oil

  • 4 centre-cut bone-in pork chops, cut into bite-sized strips


  • Thinly slice cabbage. Cut onion in half, then thinly slice. Prepare carrots. In a small bowl, stir vinegar with soy sauce, sugar, cornstarch and chili-garlic sauce until cornstarch is dissolved.

  • Lightly coat a large frying pan or wok with oil and set over medium-high heat. Add fresh or frozen pork. Stir-fry until meat loses its pink colour, 2 to 3 min. Remove to a plate.

  • Add a little more oil to pan, then add onion. Stir often until it starts to soften, about 3 min. If pan bottom is browning, reduce heat to medium-low. Add cabbage and carrots. Continue stir-frying until cabbage just starts to wilt, from 2 to 4 min, adding 1 to 2 tbsp (15 to 30 mL) water if it sticks. Then return pork to pan. Mix sauce well and add. Stir often until cabbage is coated, 3 to 5 more min. Delicious with rice.

Nutrition (per serving)

Calories 272, Protein 24g, Carbohydrates 23g, Fat 9g, Fibre 3g.