Ginger Pork & Spring Cabbage Rice Bowls
This quick Southeast Asian-inspired pork and cabbage stir-fry is built for a weeknight but tastes layered and deeply savory. Sale ground pork, sweet spring cabbage, ginger, and rice make it satisfying without feeling heavy, and the textures stay crisp-tender and fresh.
Ingredients
- Kroger® Ground Pork 16 ounces $3.99
- Green Cabbage 1 pound, thinly sliced $1.49
- Jumbo Yellow Onions 1/2 pound, thinly sliced $1.49
- Green Onions 2, sliced with whites and greens separated $1.50
- Ginger Root 1 1/2-inch piece, peeled and minced $4.99
- Garlic 2 cloves, minced $1.50
- Fresh Large Green Bell Pepper 1, thinly sliced $1.50
- White or jasmine rice 1 cup dry
- Soy sauce 3 tablespoons
- Rice vinegar 1 tablespoon
- Brown sugar or honey 2 teaspoons
- Neutral oil 1 tablespoon
- Sesame oil 1 teaspoon
- Crushed red pepper or chili flakes to taste
Instructions
- Cook 1 cup dry white or jasmine rice according to package directions. Fluff and keep warm while you make the stir-fry.
- Thinly slice 1 pound green cabbage, thinly slice 1/2 pound jumbo yellow onion, thinly slice 1 green bell pepper, slice 2 green onions separating the whites from the greens, peel and mince a 1 1/2-inch piece of ginger root, and mince 2 garlic cloves.
- In a small bowl, stir together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons brown sugar or honey, 1 teaspoon sesame oil, and chili flakes to taste.
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon neutral oil. Add the 16 ounces ground pork and cook, breaking it up with a spoon, for 5 to 7 minutes until browned and lightly crisp in spots.
- Add the sliced onion, green onion whites, minced ginger, and minced garlic to the browned pork. Stir-fry for 2 minutes until fragrant.
- Add the sliced green bell pepper and the 1 pound sliced cabbage. Stir-fry for 4 to 6 minutes, tossing often, until the cabbage softens but still has a little bite and the peppers stay colorful.
- Pour in the soy sauce mixture and toss for 1 to 2 minutes until the liquid lightly reduces and coats the pork and vegetables with a glossy finish.
- Taste and adjust with extra soy sauce, vinegar, or chili flakes if needed.
- Plate by spooning the hot rice into shallow bowls, then mound the pork and cabbage stir-fry over one side so the rice remains visible. Scatter the sliced green onion greens over the top for fresh color.
- Serve immediately. Pair with Riesling or Pinot Gris.
Cook time: 45 minutes
Estimated cost: $12-15
Health notes: Approximately 560 calories per serving, including rice. About 29g protein, 22g fat, 58g carbohydrates, 5g fiber. Balanced and filling with moderate calories for a complete meal.
Drink pairing: Go with Riesling if you like a little contrast for the savory-salty sauce and ginger heat. For a drier option, Pinot Gris works beautifully with pork and cabbage without overpowering the aromatics.