Sweet Chili Pork & Cabbage Stir-Fry

🥘 Ingredients

• butter
  1 tbsp
• cilantro
  1 bunch
• cooking oil
  1 tbsp
• crispy fried onions
  2 tbsp
• garlic powder
  1 tsp
• ground pork
  12 oz
• jasmine rice
  1 c
• ponzu sauce
  1 tbsp
• red cabbage and carrot mix
  8 oz
• rice wine vinegar
  1 tsp
• sweet soy glaze
  2 tbsp
• sweet thai chili sauce
  2 tbsp

🍳 Cookware

• small pot
• small bowl
• large pan

1. 

   1

   jasmine rice sweet soy glaze sweet thai chili sauce ponzu sauce rice wine vinegar ground pork garlic powder red cabbage and carrot mix crispy fried onions cilantro cooking oil butter

   jasmine rice: 1 c, sweet soy glaze: 2 tbsp, sweet thai chili sauce: 2 tbsp, ponzu sauce: 1 tbsp, rice wine vinegar: 1 tsp, ground pork: 12 oz, garlic powder: 1 tsp, red cabbage and carrot mix: 8 oz, crispy fried onions: 2 tbsp, cilantro: 1 bunch, cooking oil: 1 tbsp, butter: 1 tbsp
2. 

   2

   Wash and dry produce. In a small pot , combine jasmine rice, ¾%cup water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.
3. 

   3

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

   4

   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 ⏱️ 3 minutes . Break up meat into pieces and continue cooking until pork is cooked through ⏱️ 1 minutes . Stir in sauce and cook, stirring, until slightly thickened ⏱️ 1 minutes .
5. 5

   Stir red cabbage and carrot mix into pan with pork; cook until just tender ⏱️ 2 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.