Sweet Chili Pork & Cabbage Stir-Fry

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

with Crispy Fried 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, 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. The best part? It takes just 20 minutes from start to finish—now that’s what we call a winning dinner.

Tags:

Quick

•Easy Prep

•Family Friendly

Allergens:

Fish

•Soy

•Wheat

•Sesame

•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

1 ounce

Sweet Thai Chili Sauce

12 milliliters

Ponzu Sauce

(Contains: Fish, Soy, Wheat)

4 tablespoon

Sweet Soy Glaze

(Contains: Sesame, Soy, Wheat)

5 teaspoon

Rice Wine Vinegar

10 ounce

Ground Pork

1 teaspoon

Garlic Powder

4 ounce

Red Cabbage and Carrot Mix

1 unit

Crispy Fried Onions

(Contains: Wheat)

Not included in your delivery

Salt

Pepper

Sugar

Cooking Oil

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories810 kcal

Fat45 g

Saturated Fat16 g

Carbohydrate66 g

Sugar22 g

Dietary Fiber1 g

Protein28 g

Cholesterol150 mg

Sodium1120 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

PDF

• Wash and dry produce. • In a small pot, combine rice, 3⁄4 cup water (1 1⁄2 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. • Keep covered off heat until ready to serve.

• While rice cooks, trim and thinly slice scallions, separating whites from greens. • In a small bowl, combine chili sauce, ponzu, half the vinegar, 2 1⁄2 TBSP sweet soy glaze, and 1⁄2 tsp sugar. (For 4 servings, use all the vinegar, 5 TBSP sweet soy glaze, and 1 tsp sugar.) TIP: Be sure to measure the sweet soy glaze—we sent more.

• 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, undisturbed, 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 chili-ponzu mixture and cook, stirring, until slightly thickened, 1 minute more.

• Stir red cabbage and carrot mix into pan with pork; cook until just tender, 2-3 minutes. Taste and season with salt and pepper. • Fluff rice with a fork; stir in 1 TBSP butter until melted. • Divide rice between bowls; top with stir-fry. Garnish with scallion greens and crispy fried onions. Serve.

Ground Meat is fully cooked when internal temperature reaches 160°.