Sweet Chili Pork & Cabbage Stir Fry

Sweet Chili Pork & Cabbage Stir Fry with crispy fried onions

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Step 1

Wash and dry produce

Step 2

In small pot, combine rice & 3/4 c water and a big pinch of salt. Bring to a boil, then cover & reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Step 3

Keep covered, off heat, until ready to serve.

Step 4

While rice cooks, trim and thinly slice scallions, separating whites from greens.

Step 5

In small bowl, combine chili sauce, ponzu & half the vinegar, 2 1/2 tbsp sweet soy glaze and 1/2 tsp sugar.

Step 6

Heat a drizzle of oil in large pan, over medium-high heat. Add scallion whites, cook until just softened, about 1 minute.

Step 7

Add pork & garlic powder, season with salt/pepper. Using a spatula, press meat into an even layer. Cook, without stirring, until browned on bottom, 3-4 minutes. Break up meat into pieces and continue cooking until pork is cooked through, about 1-2 minutes.

Step 8

Stir in sauce and cook, stirring, until slightly thickened, 1 minute more.

Step 9

Stir cabbage/carrot mix into pan with pork, cook until just tender, 2-3 minutes. Taste and season with salt/pepper. Turn off heat.

Step 10

Fluff rice with a fork, stir in 1 tbsp butter until melted.

Step 11

Divide rice between bowls, top with stir fry, garnish with scallion greens and crispy fried onions.