Leftover Ribs in Sweet and Sour Sauce
40 min
Got leftover ribs from Christmas dinner? This Asian-style sweet and sour sauce takes them somewhere completely new — ready in under 20 minutes.
porkasianquick
Ready in under 20 minutes and the whole family eats it. Lean pork strips wokked with cabbage, carrot, and green pepper — pick whatever wok sauce you like best.
Instructions
- 1
Cook the wholegrain rice according to the packet instructions.
- 2
Cut the Chinese cabbage and green pepper into thin strips. Peel the carrots and slice them into thin rounds using a cheese slicer or peeler.
- 3
Heat a little oil in a wok over high heat and brown the pork in small batches — don't crowd the pan or it'll steam instead of sear. Set the meat aside once done.
- 4
Add a little more oil and quickly stir-fry the vegetables in smaller batches, keeping the heat high so they stay crisp.
- 5
Put the meat and vegetables back in the wok together, pour in the wok sauce, and stir everything to coat. Heat through and serve with the rice.
Per average serving
530
Calories
kcal
44.6
Protein
g
53.1
Carbs
g
15
Fat
g
4.7g
Fiber
9.3g
Sugar
540mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
530
Calories
kcal
44.6
Protein
g
53.1
Carbs
g
15
Fat
g
4.7g
Fiber
9.3g
Sugar
540mg
Sodium
Tips from the kitchen
- Get the rice going first. It takes the longest, and everything else moves fast once the wok is hot.
- Pat the pork strips dry before they hit the wok. Wet meat steams instead of browning, and you want a bit of color on those edges.
- Brown the pork in two or three batches. Pile it all in at once and the pan temperature drops, then you end up with grey boiled pork sitting in its own liquid.
- Keep the heat high for the vegetables and keep them moving. The cabbage and pepper should still have a bite to them, not go soft.
- Slice the carrots thin with a peeler so they cook through in the same time as everything else. Thick rounds stay hard.
Ways to vary it
- Swap the pork for chicken strips or thin beef if that's what you have. Same method, same timing roughly.
- Throw in a handful of bean sprouts or sliced mushrooms with the vegetables for a bit more bulk.
- If you like heat, a sliced fresh chili stirred in with the veg works well, or a spoon of chili sauce at the end.
Storage & leftovers
Keeps in the fridge for up to three days in a sealed container. The cabbage softens a bit on day two but still tastes fine. Reheat quickly in a hot pan rather than the microwave so the vegetables don't turn to mush, and store the rice separately if you can.
What to serve with it
It's filling enough on its own with the rice, but a side of edamame or some prawn crackers rounds it out nicely.
UC
By Untrained ChefPublished 23 May 2026 · Updated 11 July 2026
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