Today's recipe I found at a blog called Savory Moments hosted by Amy. You can see the original recipe here. Amy has lots of wonderful recipes on her blog, and I know you will enjoy if you would like to visit her. Her Sour Cream and Raisin Oatmeal Squares are something I would like to try soon, among many other recipes. We made this for the first time on March 6th, 2021.
Easy Pork and Cabbage Stir Fry - serves 4
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:
1 lb. ground pork
4 green onions, sliced with greens and whites separated
4 cups packed chopped green cabbage
1/4 cup chopped cilantro
1 cup white rice, cooked to package directions, for serving
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.
This was an excellent meal, thank you Amy!
A few changes.
We had no cilantro so used parsley. A lot of times and when low on certain ingredients, I am using what I have on hand just before our next shopping run. However, parsley was a good substitute and I like the color it added.
We had no green onion so used regular white onions.
Hubs added a tablespoon of his hot chili paste. We would add more next time for more heat.
At the table we added a dash or two of low-sodium soy sauce on the top.
There are plenty of leftovers and we are looking forward to enjoying this for two or three days.
I think this would be a good meal to freeze.
Thank you for taking the time to stop by. Have a great week and Bon Appetit!