They’re quick, they’re healthy, and they can be tailored to almost anybody’s taste in food–whether they are picky, vegetarian, or saddled with allergies, there is always a perfect stir fry to be found.

Stir fry technique was first developed in China, and recipes can be found as far back as the Northern Wei dynasty (386-584 A.D.), although the technique would not find its way to North America until the mid-1940s. The term “stir fry” is actually an overarching term that refers to two cooking techniques: the chao technique (which is similar to French sauteing) and the bao technique, which involves tossing meat, seasoning, and vegetables in a red hot wok without pause until it is all cooked.

Some of the most common traditional ingredients found in a stir fry are ginger, garlic, pork, soy sauce, and green onions.

But if that’s not to your taste, the beauty of a stir fry is that you can whip one together with almost any combination of ingredients. Try experimenting at home–or just trust in our Gourmet du Monde recipe below!


  • 7 oz pork loin, cut into pieces
  • 2 tsp white wine vinegar
  • 1 tsp lemon juice
  • 1/2 tbsp grated ginger
  • 1/2 tbsp lemon zest
  • 1 small cabbage, cut into strips
  • 2 tsp soy sauce
  • 1 1/2 tbsp sugar
  • 1/4 cup diced green onion
  • 1 tbsp vegetable oil


  1. Blend white wine vinegar and lemon juice and coat pork in mixture. Allow to stand 5-10 minutes.
  2. Mix together ginger, lemon zest, sugar, and soy sauce. Let stand.
  3. Heat oil in a pan on medium-high heat.
  4. Fry marinated pork until it is cooked all the way through.
  5. Add green onions and fry another 1-2 minutes.
  6. Pour sauce over pork and onions and toss until thoroughly coated. Remove from heat.
  7. Arrange stir fry on a bed of cabbage strips, and serve!

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