Ground Pork and Cabbage Stir Fry
This Ground Pork Cabbage Stir Fry recipe is a 30 minute meal. Loaded with veggies, protein, and fiber, this dish marries perfectly with the homemade sweet and tangy stir fry sauce. This recipe is healthy and easy to prepare that the whole family will surely love!
I love cabbage, this versatile veggie can be eaten raw or cooked, you can serve this dish to satisfy your low carb cravings. This pork and cabbage stir fry is one of my favorite ground pork dinner recipes, it's so easy and needs just a few ingredients.
When life gets hectic dinner should be simple, but don’t miss the flavor. One of my favorite things about this recipe is the homemade stir-fry sauce. It has all the classic Asian flavors.
Ingredient's You'll Need
This recipe comes together quickly!
- Ground Pork or Beef - You can use a ground beef and pork mixture if you prefer.
- Aromatics - Garlic, ginger, onions are the fundamental flavor base of this dish.
- Chili Flakes - Adds extra kick to the dish.
- Spring onion - Adds color and flavor, to use as garnish.
- Cabbage - Roughly cut, using half of the head cabbage
- Slurry - Combines starch and cold water, used to thicken the sauce.
For the Sauce :
- Dark Soy Sauce - Adds a lovely color to the sauce. If not using soy sauce, substitute with coconut aminos or tamari.
- Oyster Sauce - Adds sweet and savory umami flavor to the dish.
- Vinegar - Contributes tangy flavor to the dish.
- Chicken Stock - It's a very useful ingredient that brings extra flavor to a recipe.
- Toasted sesame oil - Make sure to use toasted sesame oil; it has significantly more flavor than plain sesame oil.
- Sugar - Optional ingredient to add sweetness to the sauce.
- Black pepper - Delivers a mild kick of heat that highlights rather than overwhelms other flavors.
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Loaded with veggies, protein, and fiber, this dish marries perfectly with the homemade sweet and tangy stir fry sauce.
- 500 grams ground pork
- 3 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 1 onion
- 1/2 teaspoon chili flakes
- 1/2 cabbage head (roughly chopped)
- spring onion (garnish)
- cornstarch slurry (2 tsp. cornstarch + 1 tbsp. water)
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 2 teaspoons white vinegar
- 1 teaspoon black pepper
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1/2 cup chicken stock
Combine the sauce ingredients in a bowl and set aside.
Heat oil in a wok over medium high heat. Add onion, garlic and ginger cook until fragrant. Add chili flakes saute for another minute.
Add ground pork, break up into small pieces until no longer pink. Let it cook 3-4 minutes allow the bottom to crisp up nicely.
Add in stir fry sauce, stir until the sauce mix together nicely with the sauce. then add in cornstarch slurry, stir until start to thicken.
Add the cabbage, stir and cook until crisp tender. Then, lastly add spring onion. Stir fry for another minute. Serve and Enjoy!
- Avoid a Watery Dish - The final dish should be flavorful, not watery. A bit of moisture is fine, but the skillet shouldn’t be swimming in liquid. Aim for crispy veggies and pork that’s as crispy as bacon bits for the best taste and texture.
- Mix Veggies - You can use coleslaw mix from the grocery store, however whole cabbage is more economical and this recipe would be very delicious with broccoli, spinach, brussels sprouts, snow peas, or even green beans.
- Any Ground Meat works well - You can use ground beef instead of ground pork and I do not drain after browning, I don't think you need to, there's not much fat in either and the meat juices are too good to discard. Ground turkey or chicken will work, too, but will be much milder in taste.
