20-Minute Sweet Chili Pork and Cabbage Stir-Fry with Crispy Onions

Falling into a stir-fry rut with the same vegetables and sauce combination week after week? We’ve got you covered. This version features garlicky ground pork simmered in a sweet, savory and spicy blend of soy, ponzu, Thai chili sauce and rice wine vinegar. It’s tossed with tender sautéed cabbage and carrots, then spooned over fluffy jasmine rice and topped with crispy fried onions.

The best part? This entire dish comes together in just 20 minutes from start to finish. That’s what we call a winning dinner-quick, flavorful and sure to become a weeknight favorite.

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Ingredients

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, trim and thinly slice scallions, separating whites from greens. In a small bowl, combine chili sauce, ponzu, half the vinegar, 2½ tablespoons sweet soy glaze and ½ teaspoon sugar. (For 4 servings, use all the vinegar, 5 tablespoons sweet soy glaze and 1 teaspoon sugar.) Tip: Be sure to measure the sweet soy glaze-we sent more.
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add scallion whites and cook until just softened, about 1 minute. Add ground pork and garlic powder; season with salt and pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. Break up meat into pieces and continue cooking until pork is cooked through, 1-2 minutes. Stir in sauce and cook, stirring, until slightly thickened, about 1 minute more.
4. Stir red cabbage and carrot mix into pan with pork; cook until just tender, 2-3 minutes. Taste and season with salt and pepper. Fluff rice with a fork; stir in 1 tablespoon butter until melted. Divide rice between bowls; top with stir-fry. Garnish with scallion greens and crispy fried onions. Serve. (Ground pork is fully cooked when internal temperature reaches 160°F.)

Recipe Tips

FAQ

Can I substitute the ground pork with another protein?

Yes, ground chicken, turkey or beef work well. Adjust cooking time as needed.

What can I use instead of ponzu sauce?

You can substitute with a mix of soy sauce and lemon juice (2 parts soy to 1 part lemon).

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave.