Sweet Chili Pork & Cabbage Stir-Fry

🥘 Ingredients

• butter
  1 tbsp
• cilantro
  ¼ oz
• cooking oil
  2 tsp
• crispy fried onions
  2 unit
• garlic powder
  2 tsp
• ground pork
  20 oz
• jasmine rice
  1 c
• pepper
• ponzu sauce
  24 ml
• red cabbage and carrot mix
  8 oz
• rice wine vinegar
  5 tsp
• salt
• sweet soy glaze
  1/2 c
• sweet thai chili sauce
  2 oz
• water
  ¾ cup

🍳 Cookware

• small pot
• small bowl
• large pan

1. 

   1

   Wash and dry all produce. In a small pot , combine jasmine rice , water (1½ cups for 4 servings), and a big pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1 c, water: ¾ cup, salt
2. 

   2

   While rice cooks, in a small bowl , combine sweet soy glaze , sweet thai chili sauce , ponzu sauce , and half the rice wine vinegar (all for 4 servings). TIP: If you like a sweeter sauce, stir in a pinch of sugar.

   sweet soy glaze: 1/2 c, sweet thai chili sauce: 2 oz, ponzu sauce: 24 ml, rice wine vinegar: 5 tsp
3. 

   3

   Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add ground pork and garlic powder ; season with salt and pepper . Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, ⏱️ 4 minutes . Break up meat into pieces and continue cooking until pork is cooked through, ⏱️ 2 minutes . Stir in sauce and cook, stirring, until slightly thickened, ⏱️ 1 minutes .

   cooking oil: 2 tsp, ground pork: 20 oz, garlic powder: 2 tsp, pepper
4. 

   4

   Stir red cabbage and carrot mix into pan with pork; cook until just tender, ⏱️ 3 minutes . Taste and season with salt and pepper. Turn off heat. Fluff rice with a fork; stir in butter until melted. Divide rice between bowls and top with stir-fry and crispy fried onions . Pick cilantro leaves from stems; roughly tear and sprinkle over bowls. Serve.

   red cabbage and carrot mix: 8 oz, butter: 1 tbsp, crispy fried onions: 2 unit, cilantro: ¼ oz