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Epicurious

"Nextover" Chile-Orange Pork Stir-Fry

By Anna Stockwell

4.1

(11)

Image may contain Plant Food Produce Animal Seafood Sea Life Lobster Dish Meal and Vegetable
Photo by Chelsea Kyle, Food Styling by Anna Stockwell

Leftover Chipotle-Orange Pork gets fried to an irresistible crisp in this quick, gingery green bean and cabbage stir-fry.

Recipe information

  • Total Time

    35 minutes

  • Yield

    4 servings

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

Preparation

  1. Step 1

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

    Step 2

    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.

    Step 3

    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.

TagsStir-FryPorkMeatGreen BeanBean and LegumeVegetableNapa CabbageCabbageLeafy GreensGingerHerbs & SpicesPork ShoulderMainDinnerDairy FreeNut FreeEasyOne-Pot MealsWeeknight MealsSauteEpicurious

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