Sweet Chili Pork and Cabbage Stir-Fry with Crispy Onions

This pork and cabbage stir-fry is the perfect weeknight dinner when you’re craving something fast, flavorful and satisfying. Garlicky ground pork is cooked until golden, then simmered in a sweet and spicy blend of soy, ponzu, Thai chili sauce and rice wine vinegar. Tender sautéed cabbage and carrots add crunch, while a bed of fluffy jasmine rice soaks up all the delicious sauce.

Topped with crispy fried onions and fresh scallion greens, this dish comes together in just 20 minutes from start to finish. It’s a complete meal in a bowl that will become a regular in your dinner rotation.

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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. 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 TBSP sweet soy glaze and ½ tsp sugar. (For 4 servings, use all the vinegar, 5 TBSP sweet soy glaze and 1 tsp 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 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 TBSP 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 use a different protein instead of pork?

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

Can I make this dish ahead of time?

The stir-fry is best served fresh, but you can prep the sauce and chop scallions in advance. Cooked leftovers can be reheated in a pan.

What can I substitute for sweet soy glaze?

Mix equal parts soy sauce and brown sugar with a splash of molasses or honey to mimic the sweet soy glaze.