Pork & Cabbage Stir-Fry
with Cilantro & Crispy Onions
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.
½ cup
Jasmine Rice
2 unit
Scallions
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
(ContainsWheat)¼ ounce
Cilantro
Not included in your delivery
2 teaspoon
Vegetable Oil
1 tablespoon
Butter
(ContainsMilk)Kosher Salt
Pepper
• 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.