Sweet Chili Pork & Cabbage Stir-Fry

• servings: 2 servings
• active time: 20 minutes
• total time: 25 minutes

Ingredients

½ cup Jasmine Rice

4 tablespoon Sweet Soy Glaze

1 ounce Sweet Thai Chili Sauce

12 milliliters Ponzu Sauce

5 teaspoon Rice Wine Vinegar

10 ounce Ground Pork

1 teaspoon Garlic Powder

4 ounce Red Cabbage and Carrot Mix

1 unit Crispy Fried Onions

¼ ounce Cilantro

2 teaspoon Cooking Oil

1 tablespoon Butter

Salt

Pepper

Directions

• Wash and dry produce. • In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, in a small bowl, combine sweet soy glaze, chili sauce, ponzu, and half the vinegar (all for 4 servings). TIP: If you like a sweeter sauce, stir in a pinch of sugar.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add pork* and garlic powder; season with salt and pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. Break up meat into pieces and continue cooking until pork is cooked through, 1-2 minutes. • Stir in sauce and cook, stirring, until slightly thickened, 1 minute more.

• Stir red cabbage and carrot mix into pan with pork; cook until just tender, 2-3 minutes. Taste and season with salt and pepper. Turn off heat. • Fluff rice with a fork; stir in 1 TBSP 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.

Nutrition

• Calories: 830 kcal
• Total Fat: 41 g
• Saturated Fat: 16 g
• Cholesterol: 110 mg
• Sodium: 1750 mg
• Total Carbohydrate: 83 g
• Dietary Fiber: 1 g
• Total Sugars: 32 g
• Protein: 25 g