Spicy Garlic Pork and Cabbage Stir-Fry with Crispy Onions

If you’re stuck in a stir-fry rut with the same old veggies and sauce, it’s time to shake things up. This version brings together garlicky ground pork, a sweet and spicy sauce made with soy, ponzu, Thai chili sauce and rice vinegar and tender sautéed cabbage. The whole dish comes together in just 20 minutes-perfect for a busy weeknight.

Spooned over fluffy jasmine rice and topped with crispy fried onions, every bite is a mix of savory, sweet and crunchy. It’s a winning dinner that will become a regular in your rotation.

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Ingredients

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

2.52 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

4 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. In a small pot, combine rice, 1¼ cups water (2¼ 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 chili-ponzu mixture 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.

Recipe Tips

FAQ

Can I use ground chicken or turkey instead of pork?

Yes, ground chicken or turkey works well as a substitute. Adjust cooking time as needed to ensure it’s fully cooked.

Is there a substitute for sweet soy glaze?

You can mix 2 tablespoons soy sauce with 1 tablespoon brown sugar or honey to approximate the sweet soy glaze.

Can I make this dish ahead of time?

The stir-fry is best enjoyed fresh, but you can prep the sauce and chop scallions in advance. Cooked leftovers will keep in the fridge for up to 2 days.