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3394 Brown Island Rd S
Salem, OR, 97302
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Recipe Blog

We want to help you enjoy ALL of the diversity of produce that can be grown in the Willamette Valley and strongly believe that most everyone can enjoy most every vegetable by finding the right preparation!

Pork, Cabbage & Spinach Stir-Fry

Jacob Bailey


  • 1 pork tenderloin (3/4-lb.)(you can sub tofu, tempeh, chicken, beef etc. for pork)                               
  • 4 cups sliced cabbage
  • 3 tablespoons EACH soy & hoisin sauce                      
  • 4 cups spinach
  • 1/2 cup chicken broth                                              
  • 5 cups hot cooked rice
  • 2 tablespoons minced garlic, divided                             
  • 1-1/2 cups sliced green onions
  • 1 Tb. teaspoons minced peeled fresh ginger, divided        
  • 1 teaspoon cornstarch
  • 2 cups sliced shiitake mushroom caps                          
  • 1 tablespoon vegetable oil (or sesame)
  • 1/4 teaspoon crushed red pepper                



Trim fat from pork [or other protein] cut into strips. Put pork, 2 Tbs. soy sauce, 2 tsp. garlic & 1 tsp. ginger in a bowl. Cover; marinate in refrigerator 2 hours. Put 1 Tbs. soy sauce, 2 tsp. garlic, 1 tsp. ginger, broth, hoisin sauce & cornstarch in a bowl; stir with a whisk. Heat oil in a wok or skillet over medium-high heat. Add 2 tsp. garlic & crushed red pepper; stir-fry 30 seconds. Add mushrooms & onions, cabbage stir-fry 3 minutes. Add broth mixture & spinach; bring to a boil. Cook 1 minute or until mixture is thick. Serve over rice. Serves 5. [You could also do vegetables in this order, but cook sauce in separate sauce-pan and combine at very end to avoid over-cooking vegetables].