Hot-and-sour pork and cabbage



10 min


4 servings

* PLUS Cooking time: 10 minutes
Hot-and-sour pork and cabbage

Yvonne Duivenvoorden

Our favourite Asian soup inspired this super-healthy stir-fry. In a pinch, use a bag of coleslaw mix in lieu of cabbage and carrots.


  • 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
  • 24 g,
  • Carbohydrates
  • 23 g,
  • Fat
  • 9 g,
  • Fibre
  • 3 g,