Ginger Pork Saute (Butaniku Shoga-Yaki) – a delicious recipe with pork loin, Chinese cabbage, soy sauce, ginger juice, sake, sugar. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cut pork crosswise into 1/8-inch thick slices. Cut slices into 2-inch piwces.
2
REmove hard center sections from cabbage leaves, if necessary. Cut cabbage into 1-inch squares.
3
Mix soy sauce, ginger juice, sake, and sugar in a small bowl, stirring until sugar dissolves.
4
Heat 1 tablespoons oil in a 10-inch skillet over high heat. Add pork and saute, stirring constantly, until pork is half cooked, about 3 minutes. Remove pork from pan and reserve.
5
Add remaining 1 tbsp oil to skillet. Add cabbage and saute, stirring constantly, until almost tender, 1 to 2 minutes. Return pork to skillet; add soy sauce mixtre. Cook, stirring occasionally, until pork has finished cooking, 2 to 3 minutees. Serve immediately.
355
kcal
Calories
24
g
Fat
2
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 lb boneless pork loin (or tenderloin), 4 ounces Chinese cabbage, 3 tablespoons soy sauce, 1 tablespoon fresh ginger juice, and more.
Yes, Ginger Pork Saute (Butaniku Shoga-Yaki) falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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