Pork & Cabbage Stir-Fry Pork & Cabbage Stir-Fry

Photography: Maya Visnyei | Food styling: Michael Elliott/Judyinc.com | Prop styling: Geary House

  • Total time 30 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine



In small saucepan, bring 1¾ cups water
to boil. Add kaniwa; cover and reduce heat to low. Cook until water is absorbed and kaniwa is tender, 12 to 15 minutes.

Meanwhile, in bowl, toss together pork, garlic, 1 tsp of the cornstarch and
the salt and pepper.

Meanwhile, in small bowl, whisk together soy sauce, cooking wine, oyster sauce, chili garlic sauce, remaining 1½ tsp cornstarch and 3 tbsp water.

In large nonstick skillet or wok, heat 2 tsp of the oil over medium-high heat; stir-fry red pepper until tender-crisp, 2 to 3 minutes. Transfer to bowl. In same pan, heat 2 tsp of the oil; stir-fry cabbage and green beans until tender-crisp, about 4 minutes. Transfer to red pepper bowl. Heat remaining 2 tsp oil; stir-fry pork mixture until browned, about 3 minutes. 

Return vegetables to pan. Stir in soy sauce mixture; cook, stirring, until slightly thickened, about 1 minute. 

Divide kaniwa among plates; spoon pork mixture over top. Sprinkle with cashews (if using). 

Did You Know?: Kaniwa is an ancient grain and a slightly sweeter cousin to quinoa. Find it in bulk
or health food stores. 

Nutritional facts PER SERVING: about

  • Fibre 7 g
  • Sodium 824 mg
  • Sugars 7 g
  • Protein 34 g
  • Calories 418
  • Total fat 12 g
  • Potassium 1,140 mg
  • Cholesterol 61 mg
  • Saturated fat 2 g
  • Total carbohydrate 43 g


  • Iron 29
  • Folate 100
  • Calcium 31
  • Vitamin A 240
  • Vitamin C 178
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Lunch & Dinner

Pork & Cabbage Stir-Fry