Description
A hot, savory stir-fry of pork, crisp cabbage, and sesame, perfect for a quick weeknight dinner.
Ingredients
Scale
- 450 g (1 lb) ground pork
- 600 g (about 6 cups) Savoy or green cabbage, shredded
- 120 g (1 cup) carrots, shredded
- 1 medium yellow onion (150 g), thinly sliced
- 3 cloves garlic, finely grated
- 15 g (1 tbsp) fresh ginger, grated
- 60 ml (¼ cup) soy sauce
- 15 ml (1 tbsp) rice vinegar
- 5 ml (1 tsp) sesame oil
- 15 ml (1 tbsp) neutral oil (vegetable or canola)
- 15 ml (1 tbsp) oyster sauce (optional)
- Red pepper flakes or Sriracha, to taste
- Kosher salt and black pepper, to taste
- 2 stalks green onions, thinly sliced for garnish
Instructions
- Prep and measure everything. Measure and shred 600 g cabbage, grate 3 garlic cloves and 15 g ginger, and shred 120 g carrots.
- Heat 15 ml neutral oil in a skillet over medium-high heat until shimmering. Add 450 g ground pork and cook until evenly browned, about 4–6 minutes.
- Push the pork to the side and add the sliced onion. Sauté for 2–3 minutes until translucent. Add grated garlic and ginger, and cook 30–45 seconds.
- Add shredded cabbage and carrots. Stir to combine. Pour in soy sauce, rice vinegar, and oyster sauce if using. Sauté until cabbage is crisp-tender, about 4–6 minutes.
- Remove from heat and stir in sesame oil and red pepper flakes. Sprinkle with green onions and serve immediately.
Notes
For a lighter version, substitute ground turkey for the pork. Make ahead by browning the pork and preparing the sauce in advance.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg