Ground pork and cabbage stir-fry
Savory ground pork and shredded cabbage stir-fried with ginger and soy, over rice. Half a cabbage goes a long way.
Serves 4 · 25 min · about 530 cal · 25 g protein · 50 g carbs · 24 g fat per serving
Ingredients
- 1 lb ground pork
- 1/2 medium head green cabbage, thinly sliced (about 6 cups)
- 2 carrots, shredded
- 4 green onions, sliced, white and green parts apart
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 3 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp sriracha (optional)
- 1 cup long-grain white rice
Steps
- Cook the rice following the package directions.
- Brown the pork in a large skillet or wok over medium-high heat, breaking it up, 6–7 minutes.
- Add the garlic, ginger and the white parts of the green onions and cook 1 minute.
- Add the cabbage and carrots and stir-fry 5–6 minutes, until the cabbage is tender but still has some crunch.
- Stir in the soy sauce, rice vinegar and sriracha. Top with the green parts of the green onions and serve over the rice.