Chile-Orange Pork Stir-Fry

stir-fry pork vinegar soy sauce ginger garlic green bean cabbage #cook90 winter dinner asian one-pot meal

Anna Stockwell

4 servings

Source

Ingredients

1/2 cup Slow-Cooker Chipotle-Orange Pork juices

1/4 cup rice wine vinegar

2 Tbsp. soy sauce or tamari

1 Tbsp. finely grated fresh ginger (from one 2" piece)

1/4 cup vegetable, canola, or grapeseed oil

4 large garlic cloves, thinly sliced

2 cups leftover shredded Slow-Cooker Chipotle-Orange Pork

1 lb. green beans, trimmed, halved

1 tsp. kosher salt, divided

1/2 head of Napa cabbage, sliced about 1" thick

Method

Stir pork juices, vinegar, soy sauce, and ginger in a small bowl or measuring cup; set aside.

Heat oil in a large (12") high-sided skillet over medium-high. Fry garlic, stirring often, until golden brown and crisp, about 1 minute. Using a slotted spoon, transfer to a paper towel-lined plate; set aside.

Carefully scatter pork in an even layer in hot oil and cook, undisturbed, until deeply browned and beginning to char on underside, 4–5 minutes. Stir pork, then push over to one side of skillet. Spread green beans in empty side of skillet, season with 1/2 tsp. salt, and continue to cook, undisturbed, 1 minute. Stir to combine with pork and cook, stirring occasionally, until green beans are lightly charred and pork is extra crispy, 3–4 minutes. Add cabbage and season with remaining 1/2 tsp. salt. Pour reserved pork juice mixture over and stir to combine. Remove from heat and top with reserved fried garlic.