Spicy Garlic Pork and Cabbage Stir-Fry with Jasmine Rice

If you’re stuck in a stir-fry routine with the same old veggies and sauces, this recipe is here to shake things up. We’re talking garlicky ground pork simmered in a sweet, savory and spicy blend of soy glaze, ponzu, Thai chili sauce and rice wine vinegar. Tossed with tender sautéed cabbage and served over fluffy jasmine rice, it’s finished with crispy fried onions and fresh cilantro for crunch and brightness.

The best part? This entire dish comes together in just 20 minutes-perfect for those busy weeknights when you want something delicious without spending hours in the kitchen. Trust us, this is a dinner winner.

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Ingredients

0.5 cup Jasmine RiceView 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

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView 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, in a small bowl, combine sweet soy glaze, chili sauce, ponzu and half the vinegar (all for 4 servings). TIP: If you like a sweeter sauce, stir in a pinch of sugar.
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add 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, 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. Turn off heat. Fluff rice with a fork; stir in 1 TBSP butter until melted. Divide rice between bowls and top with stir-fry and crispy fried onions. Pick cilantro leaves from stems; roughly tear and sprinkle over bowls. Serve.

Recipe Tips

FAQ

Can I use a different protein instead of ground pork?

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

What can I substitute for ponzu sauce?

A mix of soy sauce and a splash of lemon or lime juice can mimic ponzu’s tangy flavor.

Is this dish gluten-free?

The recipe contains soy and wheat allergens from the sauces. Use tamari or gluten-free soy sauce and check labels for gluten-free versions of the other sauces.