A husband who cooks is definitely a keeper — especially when he cooks food like the recipe I’m sharing today! A dish loaded with veggies and flavor is definitely a dinner I can get excited about. And sometimes food just tastes better when someone else cooks it [and when someone else does the dishes!]

What makes this meal so delicious and flavorful is the fresh ginger! I love ginger, but oddly I don’t cook with it that often, but now I want to start! And, this recipe is pretty much all veggies and protein, so if you wanted to add a little whole grain component, 100% buckwheat noodles or brown rice would make a great addition! We used buckwheat noodles the second time around and it was delicious, plus it makes it a bit more kid-friendly.

I posted a picture of this stir-fry on social media the other day and I got quite a few people asking for the recipe, so without further ado, let’s just get straight to it!

Recipe + directions below.

Korean Pork and Cabbage Stir-fry

servings: about 6

INGREDIENTS

marinade:

• 2 Tbsp fresh ginger, minced
• 1 Tbsp garlic, minced
• 2 Tbsp coconut sugar
• 2 Tbsp sesame oil
• ¼ cup rice vinegar
• 2 Tbsp sweet chili sauce
• 3 Tbsp tamari (coconut aminos or soy sauce)
• 1 Tbsp Sriracha, optional (for spice)

pork + vegetables:

• 1 large or 2 small pork tenderloins (about 1.5 lbs total)
• 1 Tbsp fresh ginger, minced
• 1 clove garlic, minced
• 4 large carrots, sliced thinly or into matchsticks
• 3 cups shredded green cabbage
• 1 small bag snap peas
• ¼ cup rice vinegar
• 1½ Tbsp sesame oil
• 1 Tbsp tamari
• ¼ tsp black pepper
• 5 green onions, sliced thin [for garnish]
• sesame seeds [for garnish]

*the second time making this dish we cooked up some 100% buckwheat noodles and added it to the pork and veggies. It was a delicious addition, and especially good for kiddos. Brown rice would be great as well.

DIRECTIONS

Slice pork into ½ inch pieces and place in ziplock bag or Tupperware container to marinate. Make marinade by combining all marinade ingredients and adding to container with pork [2 Tbsp minced ginger, 1 Tbsp minced garlic, 2 Tbsp coconut sugar, 2 Tbsp sesame oil, ¼ cup rice vinegar, 2 Tbsp sweet chili sauce, 3 Tbsp tamari and an optional 1 Tbsp Sriracha]. Place in refrigerator and let marinate for at least 30 minutes and up to 2 hours if possible.

Heat large skillet to medium heat and add 1½ Tbsp sesame oil. Add cabbage, carrots and snap peas. Let cook for a couple of minutes, stirring occasionally. In a cup or small bowl combine ¼ cup rice vinegar, 1 Tbsp tamari and ¼ tsp black pepper. Stir to combine. Add sauce mixture to veggies and continue to cook them for another 7-8 minutes until they’ve reached your desired doneness. Remove from pan and place in a serving dish. Cover with foil to keep warm. In the same pan, add marinated pork and cook for 1-2 minutes on each side until slightly browned and cooked through [discard excess marinade]. Once done, place pork on top of cooked veggies and garnish with green onion and sesame seeds.

If you’re adding buckwheat noodles or rice to this dish, simply plate noodles or rice first, then layer with veggies and pork.

Korean Pork and Cabbage Stir-Fry

 

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Prep time

2 hours

Cook time

20 mins

Total time

2 hours 20 mins

 

Author: Angela Freed

Serves: about 6

Ingredients

• MARINADE:
• 2 Tbsp fresh ginger, minced
• 1 Tbsp garlic, minced
• 2 Tbsp coconut sugar
• 2 Tbsp sesame oil
• ¼ cup rice vinegar
• 2 Tbsp sweet chili sauce
• 3 Tbsp tamari (coconut aminos or soy sauce)
• 1 Tbsp Sriracha, optional (for spice)
• PORK AND VEGETABLES:
• 1 large or 2 small pork tenderloins (about 1.5 lbs total)
• 1 Tbsp fresh ginger, minced
• 1 clove garlic, minced
• 4 large carrots, sliced thinly or into matchsticks
• 3 cups shredded green cabbage
• 1 small bag snap peas
• ¼ cup rice vinegar
• 1½ Tbsp sesame oil
• 1 Tbsp tamari
• ¼ tsp black pepper
• 5 green onions, sliced thin [for garnish]
• sesame seeds [for garnish]
• *the second time making this dish we cooked up some 100% buckwheat noodles and added it to the pork and veggies. It was a delicious addition, and especially good for kiddos. Brown rice would be great as well.

Instructions

1. Slice pork into ½ inch pieces and place in ziplock bag or Tupperware container to marinate.
2. Make marinade by combining all marinade ingredients and adding to container with pork [2 Tbsp minced ginger, 1 Tbsp minced garlic, 2 Tbsp coconut sugar, 2 Tbsp sesame oil, ¼ cup rice vinegar, 2 Tbsp sweet chili sauce, 3 Tbsp tamari and an optional 1 Tbsp Sriracha].
3. Place in refrigerator and let marinate for at least 30 minutes and up to 2 hours if possible.
4. Heat large skillet to medium heat and add 1½ Tbsp sesame oil.
5. Add cabbage, carrots and snap peas.
6. Let cook for a couple of minutes, stirring occasionally.
7. In a cup or small bowl combine ¼ cup rice vinegar, 1 Tbsp tamari and ¼ tsp black pepper. Stir to combine.
8. Add sauce mixture to veggies and continue to cook them for another 7-8 minutes until they've reached your desired doneness.
9. Remove from pan and place in a serving dish. Cover with foil to keep warm.
10. In the same pan, add marinated pork and cook for 1-2 minutes on each side until slightly browned and cooked through [discard excess marinade].
11. Once done, place pork on top of cooked veggies and garnish with green onion and sesame seeds.
12. If you're adding buckwheat noodles or rice to this dish, simply plate noodles or rice first, then layer with veggies and pork.

3.5.3229

Does your husband or significant other like to cook? Have you tried this recipe yet? Let me know!