Sweet Chili Pork and Cabbage Stir-Fry with Crispy Onions

This sweet chili pork and cabbage stir-fry is the perfect weeknight dinner when you’re craving something fast, flavorful and satisfying. Ground pork is cooked with garlic and scallions, then simmered in a glossy sauce made from sweet chili sauce, ponzu, soy glaze and rice vinegar. Tender cabbage and carrot slaw add a fresh crunch, while crispy fried onions on top give every bite a delightful texture.

Best of all, the entire dish comes together in just 20 minutes-from start to finish. Serve it over fluffy jasmine rice for a complete meal that’s sure to 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, 3/4 cup water (1 1/2 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, 2 1/2 TBSP sweet soy glaze and 1/2 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 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. 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 use ground chicken or turkey instead of pork?

Yes, ground chicken or turkey work well as substitutes. Just note that they may be leaner, so add a little extra oil to prevent sticking.

Is there a substitute for ponzu sauce?

You can mix equal parts soy sauce and fresh lemon or lime juice as a quick substitute for ponzu.

Can I make this dish ahead of time?

The stir-fry is best served fresh, but you can prep the sauce and slice scallions in advance. Cooked leftovers reheat well in a skillet.