Lean Pork and Cabbage Stir-fry with Brown Rice
A quick and flavorful stir-fry featuring tender lean pork and crisp, seasonal cabbage, complemented by aromatic carrots, onion, garlic, and ginger, all served over wholesome brown rice.
Ingredients
- Brown rice52.5 g
- Carrots62.5 g
- Onion52.5 g
- Garlic5 g
- Sesame oil2.5 ml
- Olive oil5 ml
- Salt1 g
- Pepper0.5 g
- Pork260 g
- Cabbage180 g
- Ginger5 g
- Soy sauce10 ml
- Water25 ml
Instructions
- 1Step 1
Rinse the brown rice thoroughly. In a small pot, combine the rice with 200 ml of water. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until water is absorbed and rice is tender. Set aside. (2 minutes prep + 25 minutes passive cook time)
- 2Step 2
Slice the pork into thin strips. Shred the cabbage. Julienne the carrots. Slice the onion. Mince the garlic and ginger. (10 minutes)
- 3Step 3
Heat the olive oil in a large wok or skillet over high heat. Add the pork strips and stir-fry for 4 minutes until browned and cooked through. Remove pork from the wok and set aside. (4 minutes)
- 4Step 4
Add the onion, carrots, garlic, and ginger to the wok. Stir-fry for 3 minutes until fragrant and slightly softened. (3 minutes)
- 5Step 5
Add the shredded cabbage to the wok and stir-fry for 3 minutes until it begins to wilt. (3 minutes)
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