HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSweet Chili Pork & Cabbage Stir Fry
Sweet Chili Pork & Cabbage Stir-Fry

Sweet Chili Pork & Cabbage Stir-Fry

with Cilantro & Crispy Fried Onions

Read more

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. The best part? It’s ready in just 20 minutes from start to finish—now that’s what we call a winning dinner.

Tags:Easy Prep

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

Red Cabbage & Carrot Mix

1 unit

Crispy Fried Onions


Not included in your delivery

2 teaspoon

Cooking Oil

1 tablespoon



Kosher Salt


½ teaspoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories810 kcal
Fat41 g
Saturated Fat16 g
Carbohydrate77 g
Sugar26 g
Dietary Fiber1 g
Protein24 g
Cholesterol110 mg
Sodium1350 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
download icondownload icon

• Wash and dry 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. • 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 (all the vinegar for 4 servings), 2½ TBSP sweet soy glaze (5 TBSP for 4), and ½ tsp sugar (1 tsp for 4). 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, 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 red cabbage and carrot mix into pan with pork; 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 until melted. • Divide rice between bowls; top with stir-fry. Garnish with scallion greens and crispy fried onions. Serve.