Friday, December 16, 2016

Pork and cabbage stir fry


Sticky and sweet with a touch of heat, this stir fry is a flavorful and easy weeknight dinner. We get a half of a pig from a local farmer each year, so pork is somewhat of a staple in our meals. Oddly though, I don't feel like I really post all that many pork recipes. This stir fry is something I whipped up on a whim one night to use up some cabbage. We enjoyed it, so I made it a couple more times, tweaking the sauce and measurements. The sauce takes a few minutes to make, but then it all comes together relatively fast. This time of year I think we can all use some quick recipes to get dinner on the table (anyone else super behind on holiday preparations?!). Serve the stir fry with a side of white rice and this will serve about 3 people.


Pork and cabbage stir fry
for the sauce:
1/3 cup soy sauce
1/2 cup cold water
3 tablespoons rice vinegar
2 packed teaspoons brown sugar
1/4 teaspoon ground ginger
2 cloves garlic, finely minced
1 teaspoon (more or less to taste) Sriracha
1 tablespoon cornstarch
for the stir fry:
about 3/4 lb. ground pork
4 green onions, sliced with greens and whites separated
about 4 cups chopped green cabbage
1/4 cup chopped cilantro
for serving:
1 cup white rice, cooked to package directions

Whisk together all of the sauce ingredients in a large glass measuring cup or a bowl. Set aside.

Heat a wok or heavy-bottom skillet over medium-high heat. When hot, add the pork. Cook, stirring frequently, until it is cooked through. Pour the pork into a colander and drain all but about 2 teaspoons of fat. Place the pan back on the stove and stir in the cabbage and white portions of green onions. Cook for about 2 minutes, just until the cabbage starts to soften. Return the pork to the pan.

Stir in the sauce and let it come to a bubble and thicken. Stir to coat and stir in the cilantro. Serve immediately with a side of rice and extra Sriracha, if desired.



What was I cooking one year ago?: peppermint white hot chocolate
Two years ago?: brown butter pecan cookies
Three years ago?: German cinnamon stars
Four years ago?: honey-cinnamon coconut snowballs
Five?: date-walnut bars
Six?: Pfeffernüsse
7?: rosemary shortbread Christmas tree cookies

4 comments:

  1. this sounds delicious, amy! can't wait to try it!

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  2. This sounds so good! It also seems like something that would re-heat easily, which is always a bonus :)

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  3. Oh, how we love pork! I think we go through 4 pounds of bacon a week. My husband gets really cranky when we run out. But I don't make stir fry with pork too often, my mom does. I need to try this myself!

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