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(https://iheartumami.com/) (I Heart Umami\u00ae) (I Heart Umami\u00ae Logo) (https://iheartumami.com) Home (https://iheartumami.com/recipes/) Recipes (https://iheartumami.com/about/) About (https://amzn.to/49cj7xO) Cookbook (https://iheartumami.com/shop) Shop (https://easyhomemade.io) Members Get healthy, bold-flavored recipes for FREE weekly: (2d0ad81fd74fd04429870ae8252aadb6) (IHU Web Form (March 2019)) (1.70.0.398048) (Email Address *) Send them to me (https://iheartumami.com/) Home \u00bb (https://iheartumami.com/category/course/) Course \u00bb (https://iheartumami.com/category/course/main-course/) Main Course \u00bb Ground pork stir fry with cabbage and bok choy Ground pork stir fry with cabbage and bok choy by (/about/) ChihYu January 12, 2024 (updated 6/3/24) (https://iheartumami.com/ground-pork-stir-fry-with-cabbage-and-bok-choy/#comments) 5 comments \u00bb Jump to Recipe Video (https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fiheartumami.com%2Fground-pork-stir-fry-with-cabbage-and-bok-choy%2F&media=https%3A%2F%2Fiheartumami.com%2Fwp-content%2Fuploads%2F2024%2F01%2FStir-fried-ground-pork-with-cabbage-and-bok-choy-2-scaled.jpg&description=Ground+pork+stir+fry+with+cabbage+and+bok+choy+is+an+easy+one-pan+meal+with+minced+pork+and+cabbage+stir+fried+in+a+sweet+savory+sauce.&is_video=false) (http://www.facebook.com/share.php?u=https%3A%2F%2Fiheartumami.com%2Fground-pork-stir-fry-with-cabbage-and-bok-choy%2F) 5 from 5 votes This healthy ground pork stir fry with cabbage and bok choy is to die for! Loaded with veggies, protein, and fiber, this dish marries perfectly crispy Chinese-style ground pork\u2014caramelized and seasoned with aromatics\u2014with a finger-licking, sweet and tangy stir fry sauce. My easy recipe requires minimal prep time and is made with accessible ingredients\u2014plus, it\u2019s so versatile. For a non-pork option, try my (https://iheartumami.com/ground-chicken-stir-fry-with-green-beans/) Ground chicken stir fry with green beans or (https://iheartumami.com/chinese-ground-beef-and-cabbage-stir-fry/) Ground beef and cabbage stir fry . Both pair well with this simple (https://iheartumami.com/air-fryer-rice/) air fryer rice ! (Ground pork stir fried with cabbage and bok choy served with rice in a bowl.) Crispy ground pork stir fry with sweet cabbage and baby bok choy Table of Contents show Ingredients Substitutions and variations How to make the dish Tips for extra tasty Chinese-style ground pork What else can I make with ground pork How to make ahead, store, and reheat What to serve with ground pork and cabbage stir fry Expert tips FAQs More Asian ground pork recipes you might like Ground pork stir fry recipe with cabbage and bok choy Video Ingredients USMetric Instructions Notes Nutrition Ingredients Stir fried ground pork is an easy Asian takeout classic loaded with healthy vegetables, flavorful aromatics, and a sweet and tangy sauce. This pork and cabbage stir fry is one of my favorite ground pork dinner recipes because it\u2019s so accessible and it tastes just like mom\u2019s. (Photo shows ingredients used to make the pork cabbage stir fry dish.) For the ground pork cabbage stir fry : Cabbage : I use Taiwanese cabbage because it\u2019s sweet, juicy, and has a nice crunch. Slice into 2 or 3-inch sections, just like in this (https://iheartumami.com/sauteed-cabbage/) Taiwanese cabbage stir fry recipe. Bok choy : I prefer baby bok choy, but a large bok choy will also work. Read our guide on (https://iheartumami.com/how-to-cut-bok-choy/) how to cut bok choy if you aren\u2019t familiar with this tasty veggie. Aromatics : Garlic, ginger, and scallions or green onions are the fundamental flavor base of this dish. Save the green parts of the scallions to use as a garnish. Chinese dry red chili peppers : The red pepper adds a nice pop of color to the dish, but they\u2019re not spicy. Ground or minced pork : I use one pound of ground pork. You can also use a ground beef and pork mixture if you prefer. Coarse sea salt Ground white pepper : White pepper is used more than black pepper in Chinese cooking. This gives the dish an authentic flavor and helps to remove any unwanted meat smell. Avocado oil : Or another neutral-flavored oil such as peanut oil for sauteing. For the pork and cabbage stir fry sauce : Light soy sauce : Or low sodium soy sauce. Use coconut aminos or tamari for Paleo or gluten-free. Read about these ingredients in our (https://iheartumami.com/chinese-pantry-staples/) Chinese pantry staples guide. Dark soy sauce : Adds a lovely caramelized color to the sauce. If not using soy sauce, substitute with coconut aminos or tamari. Aged balsamic vinegar : You can also use Chinese black vinegar if not gluten-free. (https://iheartumami.com/chinese-pantry-staples/#4_Good_to_have_sauce_and_paste) Chinese cooking wine : Or Japanese (https://iheartumami.com/chinese-pantry-staples/#4_Good_to_have_sauce_and_paste) gluten-free mirin . This is used to deglaze the pan and it also helps remove any unwanted meat smell from the dish. Brown sugar : Optional ingredient used to sweeten the sauce. Substitutions and variations Different cabbage : Green cabbage or savoy cabbage will work. They are denser and have less moisture so thinly slice them. Other vegetables : Broccoli florets, mushrooms, asparagus, spinach, sliced carrots, baby corn, snow peas or sugar snap peas, bell peppers, and green beans would work well in this dish. Without pork : Ground chicken or ground turkey will work well as a ground meat substitute for lean ground pork. Vegetarian : Use firm tofu to make this easy ground pork stir fry recipe vegetarian or mix tofu with ground pork. Pat it dry with a paper towel and break it up into small bite sizes. Sauce variations : For added spice, serve some (https://iheartumami.com/garlic-chili-sauce/) garlic chili sauce on the side. For extra savory umami flavor, add some (https://iheartumami.com/vegetarian-oyster-sauce/) vegetarian oyster sauce to the stir-fry sauce. Pork bowls : Make this a pork bowl recipe by serving atop white rice, brown rice, or cauliflower rice and garnish with fresh herbs, sesame seeds, and a drizzle of chili garlic sauce or toasted sesame oil. How to make the dish I have many easy ground pork recipes with few ingredients on my website, but this is one of the easiest to make. Follow my expert tips for cooking ground pork so it\u2019s crispy, saucy, and full of flavor. Here are the simple instructions for this healthy and delicious ground pork cabbage recipe. (Person demos how to make ground pork stir fry with cabbage and bok choy.) Prepare the vegetables, aromatics, and sauce : Cut the cabbage into 2-3 inch sections and chop the bok choy; dice the aromatics; and combine the sauce ingredients in a small bowl. Crisp up the caramelized ground pork : Add ground pork to a well-heated large skillet. Break it up, season, and cook over medium-high heat to remove moisture. Add in diced aromatics. Saute the vegetables : Remove the cooked pork mixture and use the same pan to cook the cabbage and bok choy. Combine with the sauce and serve : Return the pork to the pan and mix in the green scallion parts and the sauce. Stir to coat well. Serve over rice noodles, rice, or your favorite grain. Tips for extra tasty Chinese-style ground pork Ready to elevate your cabbage and ground pork stir-fry to the next level? These simple yet effective tips will help you infuse authentic Chinese flavors and achieve perfectly crispy ground pork. Season the Ground Pork Perfectly : Ground pork is usually juicier and fattier compared to ground chicken, making it less likely to dry out and easier to infuse with flavors. To get that scrumptious Chinese style taste, start by neutralizing the raw smell of the meat . Add minced garlic, ginger, spring onions , and a bit of ground white pepper . Sometimes, even a few chili peppers are tossed in for those who like it spicy. To kick it up a notch, use a splash of (https://iheartumami.com/chinese-pantry-staples/#4_Good_to_have_sauce_and_paste) Chinese cooking wine or Taiwanese michu. This not only adds depth to the flavor but also helps get rid of any lingering raw meat smell. Master the Cooking Technique and Texture : For a pound of fresh ground pork, you\u2019ll want to use a large pan or wok (think 12 inches wide or bigger) and a splatter guard to help the moisture evaporate quickly. This will leave you with the perfect texture. Because pork is a bit fattier, you don\u2019t need much oil. The goal is to break the meat into small bits and cook it over medium-high heat until it\u2019s no longer moist. Continue cooking until you get those delicious, crispy crumbles similar to bacon bits or browned pancetta. Usually, it takes about 12-15 minutes to cook 1 lb of ground pork thoroughly until it\u2019s crispy and packed with flavor. What else can I make with ground pork Looking for more ground pork dinner ideas? Here are some easy ground pork recipes from meatballs and hamburgers to wontons and soups that the whole family will love! If you\u2019ve been wondering what to cook with ground pork, I\u2019ve got you covered with these yummy ground pork dishes! Make meatballs : Use the recipe from this (https://iheartumami.com/winter-melon-soup-with-meatballs/) winter melon soup with meatballs ! Wonton filling : Make ground pork and shrimp wontons from this (https://iheartumami.com/wonton-egg-drop-soup/) wonton egg drop soup . Dim sum : My (https://iheartumami.com/paleo-dim-sum-shumai/) keto dim sum uses juicy pork meatballs wrapped in sweet cabbage leaves. Add to soup : Ground pork is amazing in this (https://iheartumami.com/dan-dan-noodles/) Sichuan dan dan noodle soup or use it in place of ground beef in my (https://iheartumami.com/west-lake-beef-soup/) West Lake beef soup recipe. Hamburger patties : Make this super flavorful (https://iheartumami.com/paleo-worcestershire-sauce-hamburger-steak/) Japanese hamburger steak recipe with Paleo Worcestershire sauce. Add flavor to stir-fries : Pork mince adds great flavor to this (https://iheartumami.com/paleo-chinese-eggplant-in-garlic-sauce/) Chinese eggplant with garlic sauce stir fry. How to make ahead, store, and reheat Ground pork and bok choy with cabbage is a great dish for meal prep because it stores and reheats well. Make-ahead : To reduce total time, prep your cabbage, bok choy, aromatics, and sauce ahead of time. Store them in separate airtight containers in the fridge until you\u2019re ready to cook. Storage : Once cooked, store leftovers in the fridge for up to 4 days. Reheat : Reheat on the stovetop until it\u2019s warmed through, or microwave on high for 1 minute. What to serve with ground pork and cabbage stir fry This ground pork and cabbage recipe makes a well-balanced dinner when served with rice, noodles, or cauliflower rice if you\u2019re watching carbohydrates. Top with your favorite garnishes for a ground pork rice bowl or serve with extra veggie sides and noodle dishes for a Chinese feast. Vegetable sides : Pair with (https://iheartumami.com/paleo-easy-kimchi-recipe/) Paleo kimchi , (https://iheartumami.com/easy-chinese-smashed-cucumber-salad/) Chinese smashed cucumber salad , Korean (https://iheartumami.com/cucumber-kimchi/) cucumber kimchi , (https://iheartumami.com/chinese-garlic-green-beans/) Chinese garlic green beans , or(https://iheartumami.com/broccoli-with-garlic-sauce/) Garlic broccoli . Rice dishes : In addition to plain rice of your choice, this dish goes well with this (https://iheartumami.com/din-tai-fung-fried-rice-recipe-with-shrimp/) Din Tai Fung fried rice recipe with shrimp , or choose (https://iheartumami.com/shirataki-rice/) Shirataki rice for a low-carb option. Ground pork noodles : Add to these smokey (https://iheartumami.com/garlic-chili-noodles/) garlic chili noodles or these gluten-free Japanese (https://iheartumami.com/hibachi-noodles/) hibachi noodles . Expert tips High Heat is Key : Keep your wok or skillet really hot to ensure the meat and vegetables get a nice sear. A consistent sizzle should be heard to ensure flavors are locked in. Brown the Pork Well : Allow the ground pork to cook until it\u2019s nicely browned and crispy. This adds a rich flavor and texture reminiscent of crispy bacon. Dry Your Vegetables : Ensure your cabbage and bok choy are well-drained and patted dry. This helps avoid steaming and maintains the crisp texture we love in stir-fries. Season Pork Using Aromatics : Saut\u00e9 garlic, ginger, and white parts of the scallions first to release their fragrant oils and flavor the oil, creating a base layer of taste for the entire dish. Splash of Wine : Use a bit of Chinese cooking wine or Taiwanese michu to deglaze the pan and add an extra layer of flavor while also reducing any gamey smell of the meat. Control Moisture : Be mindful of the moisture content. The dish should be flavorful and moist but not wet or soggy. Adjust the heat if you find too much liquid accumulating. Sauce in Stages : Add the sauce gradually while continuously tossing the ingredients to evenly coat every piece with the delicious flavors. Splatter Guard, Not Lid : Use a splatter guard to allow moisture to escape, ensuring the ingredients crisp up nicely instead of steaming. Prep Aromatics and Sauce Ahead : Having everything chopped, measured, and ready to go (mise en place) makes the quick cooking process smoother and ensures you don\u2019t overcook any element while looking for the next ingredient. Taste and Adjust : Always taste your dish near the end of cooking to adjust seasoning. Remember, it\u2019s easier to add more seasoning than to fix an over-seasoned dish! FAQs How long to cook ground pork? Cook ground pork for about 12-15 minutes over medium-high heat until it\u2019s well-browned and crispy, resembling the texture of bacon bits. Always ensure it\u2019s cooked through to 160\u00b0F. How to season ground pork? Season ground pork with minced garlic, ginger, scallions, salt, white pepper, and optionally chili peppers. Splash some Chinese cooking wine for extra flavor and to reduce any gamey smell. What to do with ground pork? Ground pork is versatile! Use it in stir-fries, meatballs, dumplings, tacos, or burgers. It\u2019s perfect for adding rich, savory flavors to a variety of dishes. More Asian ground pork recipes you might like If you\u2019re looking for more ground pork recipes for dinner, be sure to give these a try! (https://iheartumami.com/paleo-lions-head-meatballs/) Chinese lion\u2019s head meatballs braised with cabbage (https://iheartumami.com/vietnamese-lemongrass-meatballs/) Vietnamese lemongrass meatballs with herb-infused dipping sauce (https://iheartumami.com/easy-wonton-soup/) Gluten free wonton soup with pork and shrimp wontons (https://iheartumami.com/tsukune/) Tsukune meatballs with keto teriyaki sauce (https://iheartumami.com/miso-ground-pork-stir-fry-with-lettuce/) Miso ground pork stir fry with lettuce (Easy and Japanese-inspired!). (An overhead shot image shows crisp ground pork stir fried with cabbage and bok choy, served with rice to make a pork bowl.) (Recipe image features pork mince stir fry with cabbage and bok choy served with rice in a blue color bowl.) 5 from 5 votes Ground pork stir fry recipe with cabbage and bok choy Prep Time: 15minutes mins Cook Time: 18minutes mins Total Time: 33minutes mins Servings: 6 servings Author: (https://iheartumami.com/about/) ChihYu Smith Ground pork stir fry with cabbage and bok choy is an easy one-pan meal with minced pork and cabbage stir fried in a sweet savory sauce. (https://iheartumami.com/wprm_print/ground-pork-stir-fry-recipe-with-cabbage-and-bok-choy) Print (https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fiheartumami.com%2Fground-pork-stir-fry-with-cabbage-and-bok-choy%2F&media=https%3A%2F%2Fiheartumami.com%2Fwp-content%2Fuploads%2F2024%2F01%2FStir-fried-ground-pork-with-cabbage-and-bok-choy-2-scaled.jpg&description=Ground+pork+stir+fry+with+cabbage+and+bok+choy+is+an+easy+one-pan+meal+with+minced+pork+and+cabbage+stir+fried+in+a+sweet+savory+sauce.&is_video=false) Pin Rate Video Ingredients US Metric \u25a2 9 oz (Taiwanese) cabbage or Green or Savoy , slice to 2-3 inch sections \u25a2 6 oz bok choy , 6 baby bundles \u25a2 0.6 oz garlic cloves , finely minced, 4 large \u25a2 0.3 oz ginger , finely minced, one small thumb size \u25a2 3 bulb scallions , diced and separate white and green parts \u25a2 3 whole (https://amzn.to/2LctiIP) Chinese dry red chili peppers , optional \u25a2 1 lb. ground pork \u25a2 1 tsp coarse sea salt , divided \u25a2 1/4 tsp ground white pepper , plus dash more for garnish \u25a2 0.5-1 tbsp (https://amzn.to/2wzIZE3) avocado oil , divided Sauce: \u25a2 1 tbsp (https://iheartumami.com/chinese-pantry-staples/#1_Soy_sauce_lightregular_and_dark) light soy sauce , or 1 tbsp coconut aminos \u25a2 0.5 tbsp (https://iheartumami.com/chinese-pantry-staples/#1_Soy_sauce_lightregular_and_dark) dark soy sauce , or 0.5 tbsp coconut aminos \u25a2 0.5 tbsp (https://amzn.to/2KqWeM6) aged balsamic vinegar , or Chinese black vinegar \u25a2 1 tbsp (https://iheartumami.com/chinese-pantry-staples/#1_Shaoxing_wine_or_Taiwanese_michu) Chinese cooking wine , optional, or gluten-free mirin \u25a2 2 tsp brown sugar , optional Instructions Prepare cabbage : Remove any damaged outer leaves and trim the base of the the cabbage. Quarter the cabbage then cut out the dense central cores at a 45-degree angle then slice the quarters into 2-3 inch lengths for bite-size pieces; dice any denser sections nearer the core slightly smaller. If using green cabbage, slice it thinner. Prepare bok choy : Slice the baby bok choy in half. For thicker bulbs, quarter it or chop it up. Rinse and pat dry : Rinse the cabbage and bok choy, drain, and pat dry to remove excess moisture. Aromatics and Sauce : Prepare the garlic, ginger, scallions (separate white and green parts), and dry red chili peppers, if using. Set them aside in one small plate. Combine the sauce ingredients in a small bowl and stir well. Stir fry pork : Preheat a large wok (12-inch or larger) until it feels hot, add 0.5 tbsp oil and the ground pork. You should hear sizzling sound throughout. This means your temperature is correct. If not, turn heat up a bit more. Break up the meat to fine bits over medium-high heat, 5 minutes. Season the pork with \u00bd tsp salt and \u00bc tsp white pepper. Continue sauteing, breaking up, and browning the meat until the liquid evaporates, 6-7 minutes. Push the meat to the side. Add the chopped aromatics (garlic, ginger, white scallions parts, and chili peppers) in the middle with \u00bc tsp salt. Then toss and combine further with the meat for 2 minutes. Now taste it. The meat should be lightly seasoned that\u2019s not too salty. Transfer the ground pork to a large serving plate and leave the oil behind in the wok. Saute vegetables : Use the same pan, add the remaining half tablespoon oil, if needed. Add the baby bok choy and cabbage and \u00bc tsp salt. Saute over medium-high heat for 2 minutes. Combine with sauce : Add the green scallion parts and return the pork to the pan. Turn heat up to high. Give a quick toss then pour in the sauce little-by-little while sauteing at the same time. Toss to combine for 30 seconds then turn off the heat. Transfer to a large serving plate. Sprinkle with a small dash of white pepper. Serve hot with rice. Notes Achieve the Perfect Ground Meat Texture : Ensure the ground pork is well-browned and has a crispy, caramelized texture. Let all the moisture from the meat evaporate to really bring out the flavors. Break the meat down into small, fine pieces during cooking, so every bite is seasoned to perfection. Keep Your Veggies Crispy : Monitor your stove\u2019s temperature closely to maintain a consistent sizzle in the pan. The vegetables should stay crisp and vibrant. A continuous sizzle means the temperature is just right! Avoid a Watery Dish : The final dish should be flavorful, not watery. A bit of moisture is fine, but the skillet shouldn\u2019t be swimming in liquid. Aim for crispy veggies and pork that\u2019s as crispy as bacon bits for the best taste and texture. No Need for Starch Unless Necessary : If you nail the stir-fry timing and maintain the right pan temperature, you shouldn\u2019t need to add any starch. The exception is if the vegetables are overcooked the meat isn\u2019t crisped properly, or you\u2019re aiming for a saucier dish. Only then consider adding cornstarch or another thickening agent. Serving Suggestions : This dish is a crowd-pleaser with steamed rice and kimchi on the side. The combination of flavors will have everyone asking for seconds! Choose the Right Cookware : Use a large skillet or pan, ideally one that\u2019s 12 inches or larger. A 6-quart Dutch oven also works well for this kind of stir-fry. Use a Splatter Guard : When you\u2019re stir-frying, opt for a splatter guard instead of a lid. This allows moisture to escape, ensuring your food gets that desirable crispiness instead of steaming. Nutrition Serving: 1 serving , Calories: 243 kcal , Carbohydrates: 7 g , Protein: 14 g , Fat: 17 g , Saturated Fat: 6 g , Polyunsaturated Fat: 2 g , Monounsaturated Fat: 8 g , Cholesterol: 54 mg , Sodium: 674 mg , Potassium: 404 mg , Fiber: 2 g , Sugar: 4 g , Vitamin A: 1451 IU , Vitamin C: 30 mg , Calcium: 66 mg , Iron: 1 mg Course: Main Course Cuisine: Taiwanese Keyword: ground pork and cabbage stir fry, Ground pork stir fry, stir fried ground pork DID YOU MAKE THIS RECIPE? Tag (https://www.instagram.com/iheartumami.ny) @iheartumami.ny on Instagram and hashtag it (https://www.instagram.com/explore/tags/iheartumami) #iheartumami . Made a dish and loved it? Please remember to rate the recipe and leave a comment in the section below! It helps my blog grow organically, allowing me to continue sharing free and awesome content with you. Thank you! 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Required fields are marked * Recipe Rating Recipe Rating (0) (1) (2) (3) (4) (5) Comment * Name * () Email * () (Post Comment) (53700) (0) (b432d2a0a9) \u0394 (23) This site uses Akismet to reduce spam. (https://akismet.com/privacy/) Learn how your comment data is processed . 5 comments on \u201cGround pork stir fry with cabbage and bok choy\u201d Jodi Dooleu \u2014 May 2, 2024 @ 9:24 PM Reply (5 stars) Both my husband and I loved this dish and it came together easy. Getting the pork crispy was very helpful and added so much to the taste. Thank you for another wonderful \u00a0recipe! (https://iheartumami.com) ChihYu \u2014 May 6, 2024 @ 11:05 AM Reply So glad you like it! Sarah \u2014 April 13, 2024 @ 2:11 AM Reply (5 stars) Delicious!! I followed the recipe and notes etc. Just didn\u2019t have big onions so I used the green part too and more for garnish. Very very tasty and so simple! Lianne \u2014 February 16, 2024 @ 1:03 AM Reply (5 stars) Used the recipe as a guide. Cooked the pork first added \u00a0a sliced onion, cremini mushrooms garlic and ginger. Then added a 1/4 chopped savoy cabbage and a large bok choy chopped. Cut large strips of carrot for colour. \u00a0Doubled the sauce and added hoisin sauce and chili oil with 1/2 cup of stock with teaspoon of cornstarch to thicken. Will make again (https://iheartumami.com) ChihYu \u2014 February 16, 2024 @ 7:01 AM Reply (5 stars) Thank you. Sounds great! (/about/) (ChihYu Smith Asian Paleo Cookbook Author and Founder of I Heart Umami) Hey! I\u2019m ChihYu! Welcome to I HEART UMAMI\u00ae where I share Healthy Asian Dinner Recipes - paleo, gluten-free, or low carb - that are big on flavor and easy to prep! 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() Name * () Email * () Rate and Review Recipe A rating is required A name is required An email is required " ], "output": "htmltotext.txt", "pwd": "/data/archive/1728416227.680798", "schema": "ArchiveResult", "start_ts": "2024-10-09T03:23:08.892083+00:00", "status": "succeeded" } ], "media": [ { "cmd": [ "/usr/local/bin/yt-dlp", "--write-description", "--skip-download", "--write-subs", "--cache-dir=/data/yt-dlp-cache/", "--username=oauth2", "--password=", "--proxy=socks5://tor-socks-proxy:9150", "--write-info-json", "https://iheartumami.com/ground-pork-stir-fry-with-cabbage-and-bok-choy/" ], "cmd_version": "2024.10.7", "end_ts": "2024-10-09T03:23:20.267177+00:00", "index_texts": [ "Ground pork stir fry with cabbage and bok choy is an easy one-pan meal with minced pork and cabbage stir fried in a sweet savory sauce." ], "output": "media/", "pwd": "/data/archive/1728416227.680798", "schema": "ArchiveResult", "start_ts": "2024-10-09T03:23:09.054845+00:00", "status": "succeeded" } ], "mercury": [ { "cmd": [ "/usr/share/archivebox/npm/node_modules/.bin/postlight-parser", "https://iheartumami.com/ground-pork-stir-fry-with-cabbage-and-bok-choy/" ], "cmd_version": "2.2.3", "end_ts": "2024-10-09T03:23:08.879147+00:00", "index_texts": null, "output": "mercury/", "pwd": "/data/archive/1728416227.680798", "schema": "ArchiveResult", "start_ts": "2024-10-09T03:23:04.585517+00:00", "status": "succeeded" } ], "pdf": [], "readability": [ { "cmd": [ "/usr/share/archivebox/npm/node_modules/.bin/readability-extractor", "/tmp/tmp5mw11rss", "https://iheartumami.com/ground-pork-stir-fry-with-cabbage-and-bok-choy/" ], "cmd_version": "0.0.11", "end_ts": "2024-10-09T03:23:04.534989+00:00", "index_texts": [ "by ChihYu\n \t\tJanuary 12, 2024 (updated 6/3/24)\n\t\t\n \t\t\n\t\n\t\t\n\nThis healthy ground pork stir fry with cabbage and bok choy is to die for! Loaded with veggies, protein, and fiber, this dish marries perfectly crispy Chinese-style ground pork\u2014caramelized and seasoned with aromatics\u2014with a finger-licking, sweet and tangy stir fry sauce.\n\n\n\nMy easy recipe requires minimal prep time and is made with accessible ingredients\u2014plus, it\u2019s so versatile. For a non-pork option, try my Ground chicken stir fry with green beans or Ground beef and cabbage stir fry. Both pair well with this simple air fryer rice!\n\n\n\nCrispy ground pork stir fry with sweet cabbage and baby bok choy\n\n\n\n\n\n\nIngredients\n\n\n\nStir fried ground pork is an easy Asian takeout classic loaded with healthy vegetables, flavorful aromatics, and a sweet and tangy sauce. This pork and cabbage stir fry is one of my favorite ground pork dinner recipes because it\u2019s so accessible and it tastes just like mom\u2019s.\n\n\n\n\n\n\nFor the ground pork cabbage stir fry:\n\n\n\n\nCabbage: I use Taiwanese cabbage because it\u2019s sweet, juicy, and has a nice crunch. Slice into 2 or 3-inch sections, just like in this Taiwanese cabbage stir fry recipe.\n\n\n\nBok choy: I prefer baby bok choy, but a large bok choy will also work. Read our guide on how to cut bok choy if you aren\u2019t familiar with this tasty veggie.\n\n\n\nAromatics: Garlic, ginger, and scallions or green onions are the fundamental flavor base of this dish. Save the green parts of the scallions to use as a garnish.\n\n\n\nChinese dry red chili peppers: The red pepper adds a nice pop of color to the dish, but they\u2019re not spicy.\n\n\n\nGround or minced pork: I use one pound of ground pork. You can also use a ground beef and pork mixture if you prefer.\n\n\n\nCoarse sea salt\n\n\n\nGround white pepper: White pepper is used more than black pepper in Chinese cooking. This gives the dish an authentic flavor and helps to remove any unwanted meat smell.\n\n\n\nAvocado oil: Or another neutral-flavored oil such as peanut oil for sauteing.\n\n\n\n\nFor the pork and cabbage stir fry sauce:\n\n\n\n\nLight soy sauce: Or low sodium soy sauce. Use coconut aminos or tamari for Paleo or gluten-free. Read about these ingredients in our Chinese pantry staples guide.\n\n\n\nDark soy sauce: Adds a lovely caramelized color to the sauce. If not using soy sauce, substitute with coconut aminos or tamari.\n\n\n\nAged balsamic vinegar: You can also use Chinese black vinegar if not gluten-free.\n\n\n\nChinese cooking wine: Or Japanese gluten-free mirin. This is used to deglaze the pan and it also helps remove any unwanted meat smell from the dish.\n\n\n\nBrown sugar: Optional ingredient used to sweeten the sauce.\n\n\n\n\n\n\nSubstitutions and variations\n\n\n\n\nDifferent cabbage: Green cabbage or savoy cabbage will work. They are denser and have less moisture so thinly slice them.\n\n\n\nOther vegetables: Broccoli florets, mushrooms, asparagus, spinach, sliced carrots, baby corn, snow peas or sugar snap peas, bell peppers, and green beans would work well in this dish.\n\n\n\nWithout pork: Ground chicken or ground turkey will work well as a ground meat substitute for lean ground pork.\n\n\n\nVegetarian: Use firm tofu to make this easy ground pork stir fry recipe vegetarian or mix tofu with ground pork. Pat it dry with a paper towel and break it up into small bite sizes.\n\n\n\nSauce variations: For added spice, serve some garlic chili sauce on the side. For extra savory umami flavor, add some vegetarian oyster sauce to the stir-fry sauce.\n\n\n\nPork bowls: Make this a pork bowl recipe by serving atop white rice, brown rice, or cauliflower rice and garnish with fresh herbs, sesame seeds, and a drizzle of chili garlic sauce or toasted sesame oil.\n\n\n\n\n\n\nHow to make the dish\n\n\n\nI have many easy ground pork recipes with few ingredients on my website, but this is one of the easiest to make. Follow my expert tips for cooking ground pork so it\u2019s crispy, saucy, and full of flavor. Here are the simple instructions for this healthy and delicious ground pork cabbage recipe.\n\n\n\n\n\n\n\nPrepare the vegetables, aromatics, and sauce: Cut the cabbage into 2-3 inch sections and chop the bok choy; dice the aromatics; and combine the sauce ingredients in a small bowl.\n\n\n\nCrisp up the caramelized ground pork: Add ground pork to a well-heated large skillet. Break it up, season, and cook over medium-high heat to remove moisture. Add in diced aromatics.\n\n\n\nSaute the vegetables: Remove the cooked pork mixture and use the same pan to cook the cabbage and bok choy.\n\n\n\nCombine with the sauce and serve: Return the pork to the pan and mix in the green scallion parts and the sauce. Stir to coat well. Serve over rice noodles, rice, or your favorite grain.\n\n\n\n\n\n\n\n\n\n\nReady to elevate your cabbage and ground pork stir-fry to the next level? These simple yet effective tips will help you infuse authentic Chinese flavors and achieve perfectly crispy ground pork.\n\n\n\n\nSeason the Ground Pork Perfectly: Ground pork is usually juicier and fattier compared to ground chicken, making it less likely to dry out and easier to infuse with flavors. To get that scrumptious Chinese style taste, start by neutralizing the raw smell of the meat. Add minced garlic, ginger, spring onions, and a bit of ground white pepper. Sometimes, even a few chili peppers are tossed in for those who like it spicy.\n\n\n\n\nTo kick it up a notch, use a splash of Chinese cooking wine or Taiwanese michu. This not only adds depth to the flavor but also helps get rid of any lingering raw meat smell.\n\n\n\n\nMaster the Cooking Technique and Texture: For a pound of fresh ground pork, you\u2019ll want to use a large pan or wok (think 12 inches wide or bigger) and a splatter guard to help the moisture evaporate quickly. This will leave you with the perfect texture. Because pork is a bit fattier, you don\u2019t need much oil.\n\n\n\n\nThe goal is to break the meat into small bits and cook it over medium-high heat until it\u2019s no longer moist. Continue cooking until you get those delicious, crispy crumbles similar to bacon bits or browned pancetta. Usually, it takes about 12-15 minutes to cook 1 lb of ground pork thoroughly until it\u2019s crispy and packed with flavor.\n\n\n\n\n\nWhat else can I make with ground pork\n\n\n\nLooking for more ground pork dinner ideas? Here are some easy ground pork recipes from meatballs and hamburgers to wontons and soups that the whole family will love! If you\u2019ve been wondering what to cook with ground pork, I\u2019ve got you covered with these yummy ground pork dishes!\n\n\n\n\nMake meatballs: Use the recipe from this winter melon soup with meatballs!\n\n\n\nWonton filling: Make ground pork and shrimp wontons from this wonton egg drop soup.\n\n\n\nDim sum: My keto dim sum uses juicy pork meatballs wrapped in sweet cabbage leaves.\n\n\n\nAdd to soup: Ground pork is amazing in this Sichuan dan dan noodle soup or use it in place of ground beef in my West Lake beef soup recipe.\n\n\n\nHamburger patties: Make this super flavorful Japanese hamburger steak recipe with Paleo Worcestershire sauce.\n\n\n\nAdd flavor to stir-fries: Pork mince adds great flavor to this Chinese eggplant with garlic sauce stir fry.\n\n\n\n\n\n\nHow to make ahead, store, and reheat\n\n\n\nGround pork and bok choy with cabbage is a great dish for meal prep because it stores and reheats well.\n\n\n\n\nMake-ahead: To reduce total time, prep your cabbage, bok choy, aromatics, and sauce ahead of time. Store them in separate airtight containers in the fridge until you\u2019re ready to cook.\n\n\n\nStorage: Once cooked, store leftovers in the fridge for up to 4 days.\n\n\n\nReheat: Reheat on the stovetop until it\u2019s warmed through, or microwave on high for 1 minute.\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nExpert tips\n\n\n\n\nHigh Heat is Key: Keep your wok or skillet really hot to ensure the meat and vegetables get a nice sear. A consistent sizzle should be heard to ensure flavors are locked in.\n\n\n\nBrown the Pork Well: Allow the ground pork to cook until it\u2019s nicely browned and crispy. This adds a rich flavor and texture reminiscent of crispy bacon.\n\n\n\nDry Your Vegetables: Ensure your cabbage and bok choy are well-drained and patted dry. This helps avoid steaming and maintains the crisp texture we love in stir-fries.\n\n\n\nSeason Pork Using Aromatics: Saut\u00e9 garlic, ginger, and white parts of the scallions first to release their fragrant oils and flavor the oil, creating a base layer of taste for the entire dish.\n\n\n\nSplash of Wine: Use a bit of Chinese cooking wine or Taiwanese michu to deglaze the pan and add an extra layer of flavor while also reducing any gamey smell of the meat.\n\n\n\nControl Moisture: Be mindful of the moisture content. The dish should be flavorful and moist but not wet or soggy. Adjust the heat if you find too much liquid accumulating.\n\n\n\nSauce in Stages: Add the sauce gradually while continuously tossing the ingredients to evenly coat every piece with the delicious flavors.\n\n\n\nSplatter Guard, Not Lid: Use a splatter guard to allow moisture to escape, ensuring the ingredients crisp up nicely instead of steaming.\n\n\n\nPrep Aromatics and Sauce Ahead: Having everything chopped, measured, and ready to go (mise en place) makes the quick cooking process smoother and ensures you don\u2019t overcook any element while looking for the next ingredient.\n\n\n\nTaste and Adjust: Always taste your dish near the end of cooking to adjust seasoning. Remember, it\u2019s easier to add more seasoning than to fix an over-seasoned dish!\n\n\n\n\n\n\nFAQs\n\n\n\nHow long to cook ground pork?Cook ground pork for about 12-15 minutes over medium-high heat until it\u2019s well-browned and crispy, resembling the texture of bacon bits. Always ensure it\u2019s cooked through to 160\u00b0F. How to season ground pork?Season ground pork with minced garlic, ginger, scallions, salt, white pepper, and optionally chili peppers. Splash some Chinese cooking wine for extra flavor and to reduce any gamey smell. What to do with ground pork?Ground pork is versatile! Use it in stir-fries, meatballs, dumplings, tacos, or burgers. It\u2019s perfect for adding rich, savory flavors to a variety of dishes. \n\n\n\n\n\n\n\n\n\t\n\t\n\nGround pork stir fry recipe with cabbage and bok choy\n\n\n\nGround pork stir fry with cabbage and bok choy is an easy one-pan meal with minced pork and cabbage stir fried in a sweet savory sauce.\n\nPrint\nPin\nRate\n\u25a2 9 oz (Taiwanese) cabbage or Green or Savoy, slice to 2-3 inch sections\u25a2 6 oz bok choy, 6 baby bundles\u25a2 0.6 oz garlic cloves, finely minced, 4 large\u25a2 0.3 oz ginger, finely minced, one small thumb size\u25a2 3 bulb scallions, diced and separate white and green parts\u25a2 3 whole Chinese dry red chili peppers, optional\u25a2 1 lb. ground pork\u25a2 1 tsp coarse sea salt, divided\u25a2 1/4 tsp ground white pepper, plus dash more for garnish\u25a2 0.5-1 tbsp avocado oil, dividedSauce:\u25a2 1 tbsp light soy sauce, or 1 tbsp coconut aminos\u25a2 0.5 tbsp dark soy sauce, or 0.5 tbsp coconut aminos\u25a2 0.5 tbsp aged balsamic vinegar, or Chinese black vinegar\u25a2 1 tbsp Chinese cooking wine, optional, or gluten-free mirin\u25a2 2 tsp brown sugar, optional\n\nPrepare cabbage: Remove any damaged outer leaves and trim the base of the the cabbage. Quarter the cabbage then cut out the dense central cores at a 45-degree angle then slice the quarters into 2-3 inch lengths for bite-size pieces; dice any denser sections nearer the core slightly smaller. If using green cabbage, slice it thinner.Prepare bok choy: Slice the baby bok choy in half. For thicker bulbs, quarter it or chop it up.Rinse and pat dry: Rinse the cabbage and bok choy, drain, and pat dry to remove excess moisture.Aromatics and Sauce: Prepare the garlic, ginger, scallions (separate white and green parts), and dry red chili peppers, if using. Set them aside in one small plate. Combine the sauce ingredients in a small bowl and stir well.Stir fry pork: Preheat a large wok (12-inch or larger) until it feels hot, add 0.5 tbsp oil and the ground pork. You should hear sizzling sound throughout. This means your temperature is correct. If not, turn heat up a bit more. Break up the meat to fine bits over medium-high heat, 5 minutes.Season the pork with \u00bd tsp salt and \u00bc tsp white pepper. Continue sauteing, breaking up, and browning the meat until the liquid evaporates, 6-7 minutes.Push the meat to the side. Add the chopped aromatics (garlic, ginger, white scallions parts, and chili peppers) in the middle with \u00bc tsp salt. Then toss and combine further with the meat for 2 minutes. Now taste it. The meat should be lightly seasoned that\u2019s not too salty. Transfer the ground pork to a large serving plate and leave the oil behind in the wok.Saute vegetables: Use the same pan, add the remaining half tablespoon oil, if needed. Add the baby bok choy and cabbage and \u00bc tsp salt. Saute over medium-high heat for 2 minutes.Combine with sauce: Add the green scallion parts and return the pork to the pan. Turn heat up to high. Give a quick toss then pour in the sauce little-by-little while sauteing at the same time. Toss to combine for 30 seconds then turn off the heat.Transfer to a large serving plate. Sprinkle with a small dash of white pepper. Serve hot with rice.\n\n\nAchieve the Perfect Ground Meat Texture: Ensure the ground pork is well-browned and has a crispy, caramelized texture. Let all the moisture from the meat evaporate to really bring out the flavors. Break the meat down into small, fine pieces during cooking, so every bite is seasoned to perfection.\nKeep Your Veggies Crispy: Monitor your stove\u2019s temperature closely to maintain a consistent sizzle in the pan. The vegetables should stay crisp and vibrant. A continuous sizzle means the temperature is just right!\nAvoid a Watery Dish: The final dish should be flavorful, not watery. A bit of moisture is fine, but the skillet shouldn\u2019t be swimming in liquid. Aim for crispy veggies and pork that\u2019s as crispy as bacon bits for the best taste and texture.\nNo Need for Starch Unless Necessary: If you nail the stir-fry timing and maintain the right pan temperature, you shouldn\u2019t need to add any starch. The exception is if the vegetables are overcooked the meat isn\u2019t crisped properly, or you\u2019re aiming for a saucier dish. Only then consider adding cornstarch or another thickening agent.\nServing Suggestions: This dish is a crowd-pleaser with steamed rice and kimchi on the side. The combination of flavors will have everyone asking for seconds!\nChoose the Right Cookware: Use a large skillet or pan, ideally one that\u2019s 12 inches or larger. A 6-quart Dutch oven also works well for this kind of stir-fry.\nUse a Splatter Guard: When you\u2019re stir-frying, opt for a splatter guard instead of a lid. This allows moisture to escape, ensuring your food gets that desirable crispiness instead of steaming.\n\nServing: 1serving, Calories: 243kcal, Carbohydrates: 7g, Protein: 14g, Fat: 17g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Cholesterol: 54mg, Sodium: 674mg, Potassium: 404mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1451IU, Vitamin C: 30mg, Calcium: 66mg, Iron: 1mg\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\t\n\t\t\n \n\n\n\n\nDelicious Healthy Chinese Food You Can Brag About\n10 Meals In 10 Minutes Each" ], "output": "readability/", "pwd": "/data/archive/1728416227.680798", "schema": "ArchiveResult", "start_ts": "2024-10-09T03:22:59.842188+00:00", "status": "succeeded" } ], "screenshot": [], "singlefile": [], "title": [ { "cmd": [ "/usr/bin/curl", "--silent", "--location", "--compressed", "--max-time", "60", "--user-agent", "Mozilla/5.0 (Macintosh; Intel Mac OS X 10_15_7) AppleWebKit/537.36 (KHTML, like Gecko) Chrome/128.0.0.0 Safari/537.36 ArchiveBox/{VERSION} (+https://github.com/ArchiveBox/ArchiveBox/)", "https://iheartumami.com/ground-pork-stir-fry-with-cabbage-and-bok-choy/" ], "cmd_version": "8.10.1", "end_ts": "2024-10-09T03:22:59.812986+00:00", "index_texts": null, "output": "Ground Pork Stir Fry With Cabbage & Bok Choy | I Heart Umami\u00ae", "pwd": "/data/archive/1728416227.680798", "schema": "ArchiveResult", "start_ts": "2024-10-09T03:22:59.715679+00:00", "status": "succeeded" } ], "wget": [] }, "icons": null, "is_archived": true, "is_static": false, "latest": { "archive_org": "https://web.archive.org/web/20241009032323/https://iheartumami.com/ground-pork-stir-fry-with-cabbage-and-bok-choy/", "dom": null, "favicon": "favicon.ico", "git": null, "media": "media/", "pdf": null, "screenshot": null, "singlefile": null, "title": "Ground Pork Stir Fry With Cabbage & Bok Choy | I Heart Umami\u00ae", "warc": null, "wget": null }, "link_dir": "/data/archive/1728416227.680798", "newest_archive_date": "2024-10-09T03:23:20.315393+00:00", "num_failures": 0, "num_outputs": 8, "oldest_archive_date": "2024-10-09T03:22:59.374984+00:00", "path": "/ground-pork-stir-fry-with-cabbage-and-bok-choy/", "schema": "Link", "scheme": "https", "snapshot_abid": "snp_01J9PT59ZG7200074C01D8B3VM", "snapshot_id": "7dd2f279-6a69-4e40-93f7-0ae89a858f74", "sources": [], "tags": null, "tags_str": "", "timestamp": "1728416227.680798", "title": "Ground Pork Stir Fry With Cabbage & Bok Choy | I Heart Umami\u00ae", "url": "https://iheartumami.com/ground-pork-stir-fry-with-cabbage-and-bok-choy/" }