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—now that’s what we call a winning dinner.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Sweet Soy Glaze(ContainsSoy, Wheat)
Sweet Thai Chili Sauce(ContainsSoy)
Ponzu Sauce(ContainsSoy, Wheat, Fish)
Rice Wine Vinegar
Red Cabbage & Carrot Mix
Crispy Fried Onions(ContainsWheat)
• 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, in a small bowl, combine sweet soy glaze, chili sauce, ponzu, and half the vinegar (all 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 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 sauce and cook, stirring, until slightly thickened, 1 minute more.
Rinse shrimp under cold water, then pat dry with paper towels. Swap in shrimp for pork; cook, stirring occasionally, until opaque and cooked through, 2-3 minutes.
• 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 and top with stir-fry and crispy fried onions. Pick cilantro leaves from stems; roughly tear and sprinkle over bowls. Serve.