- Cook Time
- Prep Time
- 1 pound boneless pork chops, thinly sliced
- 1 teaspoon cornstarch
- 1 teaspoon toasted sesame oil
- 3 tablespoons canola oil
- 1 piece (1 inch) fresh ginger, peeled and thinly sliced
- 3 cloves garlic, thinly sliced
- 1/2 head Napa cabbage, cored and chopped
- 1 red bell pepper, thinly sliced
- 1 scallion, thinly sliced
- 3 cups cooked long-grain brown rice
In a medium bowl, combine the pork, cornstarch, sesame oil and 1 1/2 tsp. salt. Let marinate 10 minutes.
In a large skillet or wok, heat 1 1/2 tbsp. canola oil over medium-high. Add the ginger and garlic and cook, stirring, until fragrant, about 1 minute. Add the pork in a single layer. Cook, without stirring, until browned on the bottom, about 2 minutes, then cook, stirring, until cooked through, about 1 minute more. Transfer to a bowl.
In the same skillet, heat the remaining 1 1/2 tbsp. canola oil over medium-high. Add the cabbage, bell pepper and scallion and cook, stirring, until crisp-tender and warmed, about 1 minute. Off the heat, stir in the pork; season. Serve with the rice.