HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPork & Cabbage Stir Fry
Pork & Cabbage Stir-Fry

Pork & Cabbage Stir-Fry

with Cilantro & Crispy Onions

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Falling into a stir-fry rut with the same veggie + sauce combo each week? We’ve got you covered. This version features garlicky ground pork, which is simmered in a sweet, savory, and spicy blend of soy glaze, ponzu, Thai chili sauce, and rice wine vinegar. It’s tossed with tender sautéed cabbage, then spooned over jasmine rice and garnished with crispy fried onions and fresh cilantro. The best part? It’s ready in just 20 minutes from start to finish—now that’s what we call a winning dinner.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ cup

Jasmine Rice

2 unit


4 tablespoon

Sweet Soy Glaze

(ContainsSoy, Wheat)

1 ounce

Sweet Thai Chili Sauce

12 milliliters

Ponzu Sauce

(ContainsSoy, Wheat, Fish)

5 teaspoon

Rice Wine Vinegar

10 ounce

Ground Pork

1 teaspoon

Garlic Powder

4 ounce

Coleslaw Mix

1 unit

Crispy Fried Onions


¼ ounce


Not included in your delivery

2 teaspoon

Vegetable Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3347 kJ
Calories800 kcal
Fat41 g
Saturated Fat15 g
Carbohydrate75 g
Sugar28 g
Dietary Fiber2 g
Protein28 g
Cholesterol110 mg
Sodium1680 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small pot
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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• Wash and dry all produce. • In a small pot, combine rice, ¾ cup water (1½ 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.


• 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 (all the vinegar for 4 servings). TIP: If you like a sweeter sauce, stir in a pinch of sugar.


• Heat a large drizzle of oil in a large pan over medium-high heat. Add scallion whites and cook until just softened, 1 minute. • Add 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 sauce and cook, stirring, until slightly thickened, 1 minute more.


• 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 TBSP 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.