Garlicky Pork and Cabbage Stir-Fry with Sweet Chili Glaze

If you’re stuck in a stir-fry rut with the same vegetables and sauce combinations, this recipe is here to shake things up. Garlicky ground pork simmers in a sweet, savory and spicy blend of soy glaze, ponzu, Thai chili sauce and rice wine vinegar. The tender sautéed cabbage adds a nice crunch and everything is spooned over fluffy jasmine rice.

The best part? This entire dish comes together in just 20 minutes from start to finish. Topped with crispy fried onions and fresh scallion greens, it’s a winning dinner that’s as quick as it is delicious.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView 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 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 (use all for 4 servings), 2½ TBSP sweet soy glaze (5 TBSP for 4) and ½ tsp sugar (1 tsp for 4). 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, 1 minute. Add pork and garlic powder; season with salt and pepper. Using a spatula, press into an even layer. Cook, without stirring, 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; top with stir-fry. Garnish with scallion greens and crispy fried onions. Serve.

Recipe Tips

FAQ

Can I substitute the ground pork with another protein?

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

What can I use instead of sweet soy glaze?

You can mix 2 tablespoons soy sauce with 2 tablespoons brown sugar or honey as a substitute.

How do I store leftovers?

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