This Sweet Chili Pork & Cabbage Stir-Fry With Crispy Fried Onions recipe is a delicious and flavorful dish that is sure to appeal to those who enjoy a balance of sweet, spicy, salty, and savory flavors. The dish features juicy ground pork cooked in a sweet and spicy sauce made with Thai chili sauce, ponzu sauce, sweet soy glaze, and rice wine vinegar, served over a bed of fluffy jasmine rice. The dish also includes a colorful mix of red cabbage and carrots, adding a pop of color and crunch to each bite. To top it all off, crispy fried onions add a satisfying crunch and a touch of savory flavor. This dish is perfect for anyone looking for a flavorful and filling meal that is both satisfying and healthy. The combination of textures and flavors will delight the senses and leave you wanting more.
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Ingredients
2 oz(s) Sweet Thai Chili Sauce
8 tbsp(s) Sweet Soy Glaze
5 tsp(s) Rice Wine Vinegar
8 oz(s) Red Cabbage & Carrot Mix
Instructions
1. Prepare the ingredients:
2. Cook the Jasmine Rice according to package instructions.
3. Cut the scallions into thin slices.
4. In a small bowl, mix together the Sweet Thai Chili Sauce, Ponzu Sauce, Sweet Soy Glaze, and Rice Wine Vinegar.
5. Heat a large skillet or wok over medium-high heat. Add the ground pork and cook until browned, breaking it up into small pieces as it cooks.
6. Add the garlic powder to the skillet and cook for 1-2 minutes, stirring constantly.
7. Add the Red Cabbage & Carrot Mix to the skillet and cook until the vegetables are slightly tender.
8. Stir in the mixed sauce from step 4 and cook for an additional 2-3 minutes, until the sauce has thickened and the vegetables are fully tender.
9. Stir in the cooked Jasmine Rice and cook for 1-2 minutes, until the rice is heated through and starting to brown.
10. Serve the Sweet Chili Pork & Cabbage Stir-Fry hot, topped with the Crispy Fried Onions.
11. To make the Crispy Fried Onions, heat a small amount of oil in a skillet over medium heat. Slice the onions into thin rings and fry them in the hot oil until crispy and golden brown. Drain the onions on paper towels and serve them on top of the stir-fry.
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