malaysian

Sarawak Pepper Pork Stir Fry with Cabbage and Rice

This stir-fried dish pairs jasmine rice, uncooked with pork loin, thinly sliced, cabbage, shredded and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

40 g Protein

57 g Carbohydrates

28 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

56g jasmine rice, uncooked 204 kcal
119g pork loin, thinly sliced 288 kcal
134g cabbage, shredded 34 kcal
6g garlic, minced 9 kcal
10g vegetable oil 88 kcal
9g soy sauce 6 kcal
2g ground white pepper 6 kcal
2g sugar 8 kcal
127g water 0 kcal
1g salt 0 kcal

Cooking instructions

jasmine ricewatersalt
Cook jasmine rice in a small pot with water and a pinch of salt; keep warm.
soy sauceground white peppersugar
Mix ground white pepper, soy sauce, and sugar into a quick seasoning paste.
garlicvegetable oil
Heat vegetable oil in a wok over high heat. Stir-fry garlic until fragrant, about 15 seconds.
pork loin
Add pork slices and stir-fry until mostly cooked, 2 to 3 minutes.
pork loincabbageground white pepper
Add cabbage and the pepper seasoning. Toss until cabbage is tender-crisp and pork is cooked through, 2 to 3 minutes more.
jasmine ricepork loinground white pepper
Serve the pepper pork over hot rice.