Sesame Pork and Cabbage Stir-Fry with Apricot Chili Sauce

Skip the deep-frying and get all the classic egg roll flavors in a quick, one-pan stir-fry. This dish combines savory ground pork with crunchy cabbage, carrots and bok choy, all tossed in fragrant sesame oil. The real star is the easy homemade “duck sauce” made with apricot jam and sweet Thai chili sauce-it adds a fruity kick that ties everything together.

Perfect for busy weeknights, this meal comes together in under 30 minutes and uses simple ingredients you probably already have. Serve it as a light main course or over steamed rice for a heartier dinner. Either way, it’s a deliciously fun twist on takeout.

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Ingredients

6 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Bok Choy and Napa CabbageView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small bowl, whisk together ponzu sauce, soy sauce and sugar. Set aside.
2. In another bowl, combine apricot jam and sweet Thai chili sauce to make the duck sauce. Set aside.
3. Heat cooking oil in a large skillet or wok over medium-high heat. Add ground pork and cook, breaking it apart, until browned and cooked through, about 5 minutes. Season with salt and pepper.
4. Add shredded carrots, shredded red cabbage and bok choy/napa cabbage to the skillet. Stir-fry for 2-3 minutes until vegetables begin to wilt.
5. Drizzle the ponzu-soy mixture over the pork and vegetables. Toss to coat and cook for 1 minute.
6. Remove from heat and drizzle with sesame oil. Toss once more.
7. Serve the stir-fry in bowls and drizzle with the apricot chili duck sauce. Enjoy!

Recipe Tips

FAQ

Can I use a different protein?

Yes, ground chicken, turkey or beef work well in place of pork.

What can I substitute for bok choy?

Regular green cabbage or a coleslaw mix can be used instead.

Is this recipe gluten-free?

The soy sauce and ponzu contain wheat, so use tamari or coconut aminos for a gluten-free version.