Sweet Chili Pork and Cabbage Stir-Fry with Jasmine Rice

This sweet chili pork and cabbage stir-fry is the ultimate weeknight dinner. It’s ready in just 20 minutes, making it perfect for busy evenings when you want something delicious without spending hours in the kitchen. The combination of savory ground pork, tender cabbage and a sweet-and-spicy sauce creates a satisfying meal that will become a regular in your dinner rotation.

The sauce is a blend of sweet soy glaze, ponzu, Thai chili sauce and rice wine vinegar, giving it a perfect balance of flavors. Tossed with sautéed cabbage and served over fluffy jasmine rice, this dish is topped with crispy fried onions and fresh cilantro for added crunch and freshness. It’s a complete meal that’s both quick and impressive.

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Ingredients

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 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

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the jasmine rice according to package directions; set aside and keep warm.
2. In a small bowl, whisk together sweet soy glaze, ponzu sauce, sweet Thai chili sauce, rice wine vinegar and garlic powder. 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 4-5 minutes. Season with salt and pepper.
4. Add the red cabbage and carrot mix to the skillet and sauté for 2-3 minutes until slightly softened.
5. Pour the prepared sauce over the pork and cabbage. Stir well and let simmer for 1-2 minutes until the sauce thickens slightly.
6. Remove from heat and stir in butter until melted and glossy.
7. Slice scallions thinly and chop cilantro.
8. Serve the stir-fry over cooked jasmine rice. Garnish with scallions, cilantro and crispy fried onions.

Recipe Tips

FAQ

Can I use a different protein?

Yes, ground chicken, turkey or beef work well in this recipe. 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 vegetables in advance. Reheat gently in a skillet.

Is this recipe gluten-free?

It can be if you use gluten-free soy sauce and verify that the ponzu and Thai chili sauce are gluten-free. Check labels.