Name: Pork and cabbage stir-fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1/2 cup water; 180 g 96% lean ground pork; 5 oz green cabbage, sliced into 1/4-inch ribbons; 2 cloves garlic, minced; 1 tbsp ginger, grated; 1 green onion, sliced; 1 tbsp low sodium soy sauce; 1 tsp sesame oil; 1/2 tsp salt; 1/4 tsp black pepper; 3/4 tsp rice vinegar; 1 1/2 tbsp water

Instructions

Prep 15 min · Cook 15 min

Rinse the rice until the water runs clear. Add it to a small saucepan with the water and half the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered. Done when tender and water absorbed.
While the rice simmers, heat a 12-inch skillet over medium-high heat. Add the sesame oil and the ground pork. Cook, breaking the meat into small crumbles, for 5 minutes until browned. Done when lightly browned.
Add the garlic and ginger to the skillet and cook for 30 seconds until fragrant. Stir in the cabbage and cook for 4 minutes, stirring often, until the cabbage softens and the pork is cooked through. Done when pork 160°F and opaque in the center.
Add the soy sauce, rice vinegar, water, black pepper, and the remaining salt to the skillet. Cook, scraping the bottom of the pan to release any browned bits, for 1 minute until the liquid bubbles and lightly coats the mixture.
Fluff the rice with a fork and transfer it to a plate. Top with the pork and cabbage stir-fry and garnish with the sliced green onions.

Nutrition

Ingredients

Instructions

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