Dragon-and-Ox Pork Stir-Fry

Servings: 6 

The sweetly browned pork gives the thinly sliced, nutritious cabbage flavor that roars like a dragon with its warm, peppery-ginger taste. Your guests will chow down as heartily as an ox, because it’s that good. Use your trusty metal tongs to quickly toss this stirfry into a wonderful one-dish meal when you use a wok or high-sided skillet coated with Teflon™ non-stick.



1 pound boneless center cut pork chops, thinly sliced
1 tablespoon soy sauce
1 tablespoon honey
1 or 2 twists of black peppercorns

2 tablespoons sesame oil
2 tablespoons finely chopped orange peel, plus thin slivers from 1 orange
2 tablespoons minced fresh ginger
1/2 teaspoon cayenne pepper
1/2 head Savoy cabbage, sliced about 1/4-inch thick
4 cloves garlic, sliced
2 cups mixed yellow and red (thinly sliced) onions

Dragon-and-Ox Pork Stir-Fry recipe 


Marinate the pork in the refrigerator in a mixture of all of the marinade ingredients for several hours or overnight.

When ready to serve, heat 1 tablespoon of the oil over medium in a large wok or high-sided skillet coated with Teflon™ non-stick. Add half of the shredded orange peel. Cook quickly to flavor the oil. Stirfry the cabbage until just wilted. Remove to a platter and keep warm.

Add the remaining oil to the pan and stir in the garlic, remaining orange peel, ginger, and cayenne. Cook quickly to flavor the oil. Add the onions and cook until just softened, about 2 minutes. Add the marinated pork, turning it until evenly seared, about 4 minutes. Serve immediately.