Jiang Cong Chao Rou

Nutrition · per serving

Steps

1. 1

   Place the pork in a bowl with light soy sauce, Shaoxing wine, cornstarch, and sesame oil. Mix thoroughly until every strip is lightly coated, then leave for 10 minutes while preparing the remaining ingredients.

   900 g, trimmed and cut into 5 mm strips pork loin30 ml light soy sauce15 ml Shaoxing wine or additional rice vinegar15 g cornstarch10 ml toasted sesame oil
2. 2

   Prepare the cabbage, measure the oil, and mince the ginger and garlic. Slice the scallions, keeping the white and green portions together. Have everything beside the wok because stir-frying moves quickly.

   1.2 kg, cored and cut into 3 cm pieces Taiwanese cabbage30 ml neutral high-heat oil25 g, finely minced fresh ginger25 g, finely minced garlic100 g, sliced diagonally scallions
3. 3

   Whisk the light soy sauce, rice vinegar, brown sugar, water, and cornstarch until smooth. Stir again immediately before using so the cornstarch remains suspended.

   60 ml light soy sauce30 ml rice vinegar15 g brown sugar120 ml water10 g cornstarch
4. 4

   Heat a wok over high heat until a drop of water evaporates immediately. Add half the neutral oil, then spread in half the marinated pork in a single layer. Stir-fry for 2 to 3 minutes, turning occasionally, until lightly browned and just cooked through. Transfer to a plate and repeat with the remaining oil and pork.

   30 ml neutral high-heat oil900 g, trimmed and cut into 5 mm strips pork loin
5. 5

   Return the wok to high heat. Add the ginger, garlic, and scallions, and stir-fry for 20 to 30 seconds until fragrant, taking care not to let the garlic darken.

   25 g, finely minced fresh ginger25 g, finely minced garlic100 g, sliced diagonally scallions
6. 6

   Add the cabbage and toss vigorously for 3 to 4 minutes. It should become glossy and slightly wilted while retaining a crisp bite; if the wok is small, cook the cabbage in two batches to avoid steaming.

   1.2 kg, cored and cut into 3 cm pieces Taiwanese cabbage
7. 7

   Return the cooked pork to the wok and pour in the sauce. Toss constantly for 1 to 2 minutes, until the sauce boils, thickens lightly, and coats the pork and cabbage. Check that the pork reaches 63°C internally, then rest it for 3 minutes before serving.

   900 g, trimmed and cut into 5 mm strips pork loin60 ml light soy sauce30 ml rice vinegar15 g brown sugar120 ml water10 g cornstarch
8. 8

   Serve immediately, ideally with steamed rice. Spoon the glossy sauce over the top and garnish with extra sliced scallion if desired.

Origin & History

Stir-frying is a foundational Chinese cooking technique that developed around the wok, allowing small pieces of food to cook quickly over high heat. Pork and cabbage are a particularly practical pairing in northern and eastern Chinese home cooking, where both ingredients are valued for their affordability and balanced flavors.