Pork & Cabbage Stir-Fry

Name: Pork & Cabbage Stir-Fry with Cilantro & Crispy Onions
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: ½ cup Jasmine Rice; 2 unit Scallions; 4 tablespoon Sweet Soy Glaze; 1 ounce Sweet Thai Chili Sauce; 12 milliliters Ponzu Sauce; 5 teaspoon Rice Wine Vinegar; 10 ounce Ground Pork; 1 teaspoon Garlic Powder; 4 ounce Coleslaw Mix; 1 unit Crispy Fried Onions; ¼ ounce Cilantro; 2 teaspoon Vegetable Oil; 1 tablespoon Butter; Salt; Pepper

with Cilantro & Crispy Onions

Recipe Development TeamPublished on September 08, 2020

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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.

Tags:

Quick

Allergens:

Soy

•Wheat

•Fish

•Milk

The quantities provided above are averages only.

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

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

½ cup

Jasmine Rice

2 unit

Scallions

4 tablespoon

Sweet Soy Glaze

(Contains: Soy, Wheat)

1 ounce

Sweet Thai Chili Sauce

12 milliliters

Ponzu Sauce

(Contains: Soy, Wheat, Fish)

5 teaspoon

Rice Wine Vinegar

10 ounce

Ground Pork

1 teaspoon

Garlic Powder

4 ounce

Coleslaw Mix

1 unit

Crispy Fried Onions

(Contains: Wheat)

¼ ounce

Cilantro

Not included in your delivery

2 teaspoon

Vegetable Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ 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.

Utensils

•Small pot

•Small Bowl

•Large Pan

Instructions

• 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.