Skip to main content
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

See Related Recipes and Cooking Tips

Read More
Stir-Fried Phở Noodles With Beef
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
Kung Pao Cabbage With Tofu
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Mapo Tofu Salad
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Smashed Pork Tacos
Instead of searing one tortilla at a time, you'll cook eight at once under the broiler.
Spaghetti With Cabbage, Pancetta, and Calabrian Chile
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.
Pickle Coleslaw
Creamy, vinegary, and with lots of fresh dill.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!