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

Sweet Chili Shrimp & Cabbage Stir-Fry

with Cilantro & 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 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.

Tags:Easy PrepMeal 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

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



1 teaspoon

Garlic Powder

4 ounce

Red Cabbage & Carrot Mix

1 unit

Crispy Fried Onions


¼ ounce


Not included in your delivery

2 teaspoon

Cooking Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories650 kcal
Fat20 g
Saturated Fat8 g
Carbohydrate84 g
Sugar32 g
Dietary Fiber1 g
Protein20 g
Cholesterol230 mg
Sodium2430 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
Paper Towel
Instructionsarrow up iconarrow up icon
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• 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.