Ginger-Garlic Pork Stir-Fry with Napa Cabbage & Mushrooms
This quick pork stir-fry leans into cool-weather produce still shining in Washington in early March: napa cabbage, carrots, mushrooms, and green onion. Savory ground pork and a glossy ginger-garlic sauce make it weeknight-fast without repeating your recent soups or tacos.
Back to full listIngredients
- Ground Pork 1 lb $5.99
- Organic Napa Cabbage 1/2 head, sliced $1.99
- Organic Carrot Bag, 16 OZ 2 carrots, thinly sliced $1.69
- 365 Mushroom Baby Bella Slcd 8Oz Cv 1 pack, 8 oz $2.99
- Organic Green Onion 1 bunch, sliced $1.43
- Organic Garlic, 3 CT 3 cloves, minced $2.89
- Organic Ginger Puree, 2.8 OZ 2 teaspoons $3.99
- Organic Lime Bag 1 lime $4.43
- Soy sauce 3 tablespoons pantry
- Brown sugar or honey 2 teaspoons pantry
- Neutral oil 1 tablespoon pantry
- Cornstarch 1 teaspoon optional pantry
- Cooked rice optional, for serving pantry
Instructions
- Prep everything first: slice 1/2 head organic napa cabbage ($1.99), thinly slice 2 carrots from the 16-ounce organic carrot bag ($1.69), slice 1 bunch organic green onion ($1.43), mince 3 cloves organic garlic from the 3-count pack ($2.89), and cut 1 lime from the organic lime bag ($4.43) into wedges. Open 1 pack sliced baby bella mushrooms ($2.99).
- In a small bowl, stir together 3 tablespoons soy sauce, 2 teaspoons organic ginger puree ($3.99), 2 teaspoons brown sugar or honey, 2 tablespoons water, and 1 teaspoon cornstarch if you want a slightly thicker sauce.
- Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add 1 pound ground pork ($5.99) and cook, breaking it up, for 5 to 6 minutes until browned. If there is a lot of rendered fat, spoon off the excess.
- Add the 3 minced garlic cloves, sliced carrots, and sliced mushrooms to the browned pork. Stir-fry for 3 to 4 minutes until the mushrooms soften and the carrots begin to turn tender.
- Add the sliced napa cabbage and about half of the sliced green onion. Stir-fry for 2 to 3 minutes until the cabbage wilts but still has some texture.
- Pour in the soy-ginger sauce and toss for 1 to 2 minutes until the pork and vegetables are glossy and coated. Squeeze in juice from 1 lime wedge and taste for balance.
- Serve the ginger-garlic pork and vegetable stir-fry topped with the remaining sliced green onion and extra lime wedges. Spoon over cooked rice if desired.
Cook time: 35 minutes
Estimated cost: $15-19
Health notes: About 500-600 calories per serving. Good protein, plenty of fiber-rich vegetables, and lower saturated fat if you drain excess pork fat. Serve as is for a lower-carb meal or over rice if desired.
Drink pairing: Try Pinot Noir or Gewurztraminer. Pinot Noir is supple enough for pork and mushrooms, while Gewurztraminer plays especially well with ginger, cabbage, and a lightly sweet-savory glaze.