Garlicky Pork and Cabbage Stir-Fry with Crispy Onions

This garlicky pork and cabbage stir-fry is the perfect weeknight dinner when you’re craving something bold and satisfying but short on time. Ground pork is cooked until golden, then simmered in a sweet, savory and slightly spicy sauce made with soy glaze, ponzu, Thai chili sauce and rice wine vinegar. Tender sautéed cabbage and scallions add freshness and crunch.

Spooned over fluffy jasmine rice and finished with crispy fried onions and fresh cilantro, every bite is a balance of textures and flavors. Best of all, it comes together in just 20 minutes from start to finish-a winning meal for busy evenings.

Log in to save recipes and build weekly shopping lists.

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 Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all 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.
2. While rice cooks, trim and thinly slice scallions, separating whites from greens. In a small bowl, combine sweet soy glaze, chili sauce, ponzu and half the vinegar (use all vinegar for 4 servings). 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 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 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 the sauce and cook, stirring, until slightly thickened, about 1 minute.
4. Stir in coleslaw mix and scallion greens; 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 tablespoon butter. 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 pork?

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

What can I substitute for sweet soy glaze?

Mix 3 tablespoons soy sauce with 1 tablespoon brown sugar or honey.

Is this dish gluten-free?

It contains soy and wheat from the soy glaze and ponzu, so it is not gluten-free unless you use gluten-free alternatives.