Description
A flavourful, quick and easy ground pork and cabbage stir fry that’s perfect for a fast weeknight dinner.
Ingredients
Units
Scale
- 1 1/4 cup jasmine rice (dry, rinsed)
- 1 lb ground pork
- salt and pepper
- 2 1/2 tsp five spice, divided
- 3 tbsp hoisin sauce
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce (or tamari, reduced sodium)
- 1 1/2 tbsp honey
- 2 tbsp Shaoxing wine
- 1 tbsp water
- 1 tsp cornstarch
- avocado oil, for cooking
- 2 garlic cloves, minced
- 1 tsp ginger, minced
- 1 serrano pepper, finely chopped
- 1/2 head green cabbage (medium), chopped into 1" piece chunks)
- 1/2 large yellow onion, chopped into large chunks
- 1 lime, quartered (for serving/squeezing)
- 1/3 cup cilantro, chopped (for serving)
Instructions
- Cook the rice in a rice cooker, or according to package directions.
- Place the pork in a large bowl and season with salt and pepper and 1 tsp of the five spice, mix gently.
- In a medium bowl, combine the remaining five spice (1 1/2 tsp), hoisin, oyster, soy sauce, honey, wine, water and cornstarch. Whisk well and set aside.
- Heat a wok over medium-high heat and drizzle with a small splash of cooking oil. Once hot, add the pork, breaking it up as it cooks and browns slightly, adding the garlic, ginger and serrano during the last minute of cooking. Once cooked through (about three to five minutes), remove with a slotted spoon and set aside on a plate.
- Keep the heat at medium-high and add the cabbage. Cook until just starting to wilt slightly, about two to three minutes. Add the onion and cook, stirring often until the onion has softened slightly, but still has some crunch to it, about two minutes. Add a splash of oil while cooking, if needed.
- Return the pork to the wok and give the sauce one more stir to incorporate the starch if needed. Pour the sauce into the wok and stir everything to incorporate. Let it cook for one to two minutes until slightly thickened.
- Divide the rice onto plates or bowls and top with the stir fry. Serve with limes on the side for squeezing and top with cilantro. Enjoy!
