Pork and Cabbage Stir Fry
This Pork and Cabbage Stir Fry is one of those recipes that looks like it came from a restaurant but costs about $3 to make at home. Ground pork browns up quickly in the pan, soaks up all the garlic, ginger, and soy sauce, and pairs perfectly with crispy cabbage for a stir fry that tastes way more impressive than the ingredient list suggests. Garlic, ginger, a little soy sauce, and a drizzle of sesame oil at the end pull it all together in under 15 minutes. Serve it over a pot of white rice and you have a full dinner for four people for well under $5. This one earns a spot in the regular weeknight rotation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 1/2 lb ground pork
- 1 tablespoon vegetable oil
- 6 large cabbage leaves, washed, hand torn into pieces, and completely dried
- 4 garlic cloves, sliced
- 1 small chunk of fresh ginger, sliced
- 4 Thai peppers, sliced into thin rounds (use fewer if your family doesn’t love heat)
- 3 green onions, cut into 1-inch sections, white and green parts separated
- 1 tablespoon light soy sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/2 tablespoon sesame oil
- Cooked white rice for serving
Instructions
- Make sure your cabbage is completely dry before you start. Wet cabbage will steam instead of stir fry and the whole dish turns soggy. A salad spinner works great here, or spread the pieces on a clean kitchen towel and pat them dry.
- Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the ground pork and cook, breaking it up as it browns, until cooked through and starting to crisp up at the edges, about 4 to 5 minutes. Push the pork to one side of the pan.
- Add the garlic, ginger, Thai peppers, and the white parts of the green onions to the empty side of the pan. Stir fry for about 30 seconds until fragrant.
- Add the cabbage and toss everything together. Stir fry for 2 to 3 minutes until the cabbage softens but still has a little crunch.
- Add the soy sauce, sugar, and salt. Toss to coat. Remove from heat and drizzle with sesame oil. Toss once more, then top with the green parts of the green onions and serve immediately over white rice.
Notes
Dry cabbage is a must. This is the one step that makes or breaks the dish. Any water left on the cabbage will create steam in the pan and you will end up with a limp, watery stir fry instead of the slightly crispy, caramelized result you want. Take the extra two minutes to dry it thoroughly.
Budget notes. Ground pork is one of the cheapest proteins at the grocery store and does a great job in stir fry because it browns quickly and soaks up seasoning well. At most Walmart locations you can find a 1 lb package for around $3 to $4, and this recipe only uses half of it. Freeze the other half for next time and the cost per meal drops even further. The cabbage, garlic, ginger, and green onions together cost less than $2, putting the whole dinner for four at about $3.50 including rice.
Control the heat. Four Thai peppers gives this a solid kick. Cut it to two for a milder version, or leave the seeds out to tone it down further. Serrano peppers work as a substitute if your store doesn’t carry Thai peppers. For a completely mild version skip the peppers and add a pinch of red pepper flakes at the table instead so everyone can season their own bowl.
Make it your own. Thinly sliced chicken thighs or extra firm tofu both work in place of the ground pork. A splash of rice vinegar in with the soy sauce adds a little brightness if you have it on hand.
Storage. This is best eaten fresh off the stove. Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet rather than the microwave to keep the texture from going soggy.