This stir-fry came about because we had some excess dumpling filling leftover one day — so we decided to fry it up and make a pork mince stir-fry recipe! It’s cooking made eays. The zingy cabbage slaw works perfectly with the deep, savoury mince and should be an essential addition to all of your stir-fries.
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Serves
4
White Cabbage
Toasted Sesame Oil
Rice Vinegar
Caster Sugar
Fresh Ginger
Garlic Clove
Spring Onion
Pork Mince
Sesame Seeds
Miso Paste
Soy Sauce
Water
Salt
Rice
Serves
4
White Cabbage
Toasted Sesame Oil
Rice Vinegar
Caster Sugar
Fresh Ginger
Garlic Clove
Spring Onion
Pork Mince
Sesame Seeds
Miso Paste
Soy Sauce
Water
Salt
Rice
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Step 1.
Cut the cabbage half in half again through the root and use a sharp knife or potato peeler to really finely slice it. Tip into a bowl and dress with the sesame oil, rice vinegar, pinch of sugar and a pinch of salt. Toss well.
Step 2.
Peel the ginger, then cut into slices, then matchsticks, then finely chop. Finely chop the garlic. Cut three-quarters of the spring onions into 4cm pieces, then very finely slice the remaining spring onions and set aside for later.
Step 3.
Drizzle a large frying pan or wok with a little vegetable oil and set over a high heat. Add the pork mince to the pan and break up a little with a wooden spoon. Leave to fry for 2 mins, then flip and break up again. Scatter in the sesame seeds and 4cm pieces of spring onion and continue frying the mince for another 2 mins until starting to get nice and crisp. Add in the ginger and garlic and cook for 2 mins until smelling amazing.
Step 4.
Turn the heat to low and spoon in the miso, soy sauce and water. Mix really well and cook for 1 min until the mince is glossy and coated in the sauce.
Step 5.
Spoon rice onto plates and top with some of the crispy, saucy mince. Add a pile of the cabbage to the side and top with the finely sliced spring onion and some more sesame seeds.
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Notes (2)
T
Tanya R.
2 months ago
Good I added shredded carrots to the cabbage. Swapped out the sugar for honey.
A
Ari M.
4 months ago
Delicious meal that went really well with some radish kimchi!
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